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Fall Venue Menus | Great Performances


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Fall Venue Menus
by GP Venue Chefs

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! 

Asia Society, Garden Court Café's Menu

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!

Mae Mae Café Menu

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.

BAMcafe Menu

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.

Dizzy's Club Coca-Cola Menu

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!

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