Three-course menu, $75

November 4
Soupe au pistou: autumn vegetable soup with basil and garlic
Black chanterelle galette with Ross’s garden lettuces
Raspberry sherbet and vanilla parfait with Lindsey’s almond torte

November 11
Celery root rémoulade, baby leeks mimosa, and pickled beets
with mesclun salad
Richard Olney’s gratin de crêpes aux épinards:
crêpes stuffed with savoy spinach and ricotta; chanterelle ragout
and wild rocket salad
Pink Lady apple tarte Tatin

November 18
White turnip soup with turnip greens and fried spices
Couscous with seven vegetables in the manner of Fez
Pears poached in red wine; with honey ice cream and pomegranate

November 25
Grilled leeks with chicories and mustard–tarragon vinaigrette
Black truffle and garlic pudding soufflé with savoy spinach
Apple galette with caramel ice cream

2019-11-02 14:22:04