FALL MENU NOTES

Fall is full of warm deeper flavours, a great time for smoking and cooking over open fires. Truly a bounty with most of the things we find in summer still available which have had more time for their natural sugars to develop. This is a time that reminds us all of gathering together and sharing big meals with family and friends. Enjoying all the beautiful colours of fall, with cooler nights best spent toasting marshmallows over a bonfire.

 We start to see more tree fruits like apples, pears and plums as well as cranberries. All varieties of peppers are in full supply, squash, pumpkins, endives, garlic, brussels sprouts, carrots and artichoke.

Koginut squash arancini
with sage, truffle, and asiago

Marinated cauliflower
with roasted plum, and ginger

La cultura culatello
with poached peach, pomegranate molasses, frisee

Fire baked kolapore springs trout fillets
with fingerling potato, harissa, and tomato

Apple crumble tart
with poached apples and brown sugar spiced pastry cream