Potager

with rosemary pecans

in ela farm apple cider, with rosemary and mustard crème fraiche

with rosemary stewed ela farm apples

burata cheese and toasted pumpkin seed oil with toasted pumpkin seeds

with brown butter and sage

with first fruit farm pear jam and rosemary crackers

with thyme, mushroom syrup and parmesan cheese

tossed with roasted peppers, almonds, green olives, lemon confit, parsley and pumpkin flan with sherry vinegar syrup

with garlic, lemon and olive oil

with pine nuts, currants, capers, parmesan and toasted fennel seed vinaigrette

with delicata squash, apples, roasted salami, currants and cider vinaigrette

with gorgonzola, apples, walnuts and coriander vinaigrette

from the wood oven, topped with sage pesto, hazel del mushrooms, proscuitto, delicata squash, parmesan and mozzarella

tossed with early fall tomato sauce and sage-ricotta-walnut pesto

in a lobster bisque with celery root mash, apples, cashews, currants and pears

with marinated peppers, red wagon farm potatoes, black olives and arugula

with monroe farm mashed sweet potatoes and apple sauce

with a green peppercorn-sweet pepper pan sauce, celery root gratin and fresh arugula

from the wood oven with winter squash gratin and fall vegetable slaw