As the leaves change color and the summer corn and blueberries start to be replaced with crab apples and pumpkin, our chefs are hard at work creating new fall menus for each of our venues. Below are the menus hot off the press as well a bit of a glimpse into the chefs' inspiration during menu development this season!
Shrimp Pancit with Soy & Kalamansi Glazed Rice Vermicelli Noodles, Chef's Selection of Fall Vegetables
Spaghetti Squash with Lemongrass, Culantro, Thai Basil, Chili and Crushed Peanuts
Warm Brussels Sprout Salad with Chinese Sausage, Endive, Granny Smith Apple, Celery and Yuzu-Maple Dressing
Try creating Chef Calvin Nguyen's Warm Brussels Sprouts Salad yourself; recipe here!
Warm Brussels Sprout Salad with Katchkie Crab Apple, Creamed Leek, Sorghum Laquered Pork Belly
Roasted Golden Beet Root Burger on a Homemade Chive Roll with Half Braised Greens, Katchkie Onion Marmalade, Brandy Wine Tomato, Farm Egg Aioli
Goffle Farms Chicken Roast with Adirondack Potatoes and Root Vegetables
Make your own Quiche en Paupiette with Chef Matt Walker's recipe.
Katchkie Farm Tomato Tart with with Tumbleweed Cheddar, Local Ricotta and Farm Greens
Brooklyn Banger Bratwurst with Braising Greens and Red Wine Demi
You can make BAMcafé's Spiced Pumpkin and NY State Apple Salad at home with this recipe from BAMcafé's Chef Tsering Nyima.
Beef Short Ribs with Potato Fondant, Pumpkin Puree, Root Vegetables and Maker's Mark Demi
Mason Dixon Fried Oysters with Creamed Leek, Applewood-Smoked Bacon, Béarnaise
Dizzy’s Fall Harvest Salad with Roasted Squash, Pomegranate, Hearty Greens, Roasted Apple, Pumpkin and Sherry Vinaigrette
Pomegranate Molasses Lacquered Pork Belly with Katchkie Crab Apple Purée, Braised Leek and Charred Brussels Sprouts
Chef David Heredia's Pork Belly recipe can be made here!