A glimpse into our fall menu change
With the change of seasons comes an uber-important and ultra-exciting ritual here in the restaurant industry — menu changes! That’s why we’re thrilled to announce we’re capitalizing on the abundance of the fall harvest and bringing in an array of fall and winter dishes, chock-full of fresh, local, good-for-you ingredients, that are sure to please your palate. So, what will you be seeing on our new menu? Take a peek at some of the seasonal ingredients and how they’ll be incorporated below.
Sweet potatoes: Popping up in a few of our fall favorites, sweet potatoes will be making their way into everything from the new Scallop dish to Cobia paired with braised winter grains, sorrel, and hemp seed.
Plum: Bestowing a sweet, pungent note on everything from the new Salmon dish paired with kuri squash, salsify and purple mizuna to Kale Salad we can’t get enough of this seasonal stone fruit.
Apples: From glazed apple in our new Bone-in Local Pork Chop to a smoked apple butter on the Beet Salad, apple will make a few noteworthy and innovative appearances on the new menu, and we can’t wait for you to try them.
Ready to give it a go? The new menu is set to launch at the end of October. Stop in and tell us what you think!