Ok, I’m finally updating about all of our new main courses. As you will see, there are quite a few…

The sirloin dish has changed, and is now served with sour cream whipped potatoes, roasted cauliflower, a salad of toasted pistachios, capers, parsley, olives, and pickled peppers, and is topped with a smoky Hollandaise. The roasted cauliflower smells like the holidays to me, although I can’t recall ever having it on a holiday. The whole dish has a lovely warm, rustic feel to it, and I think it’s perfect for the colder temperatures that have been moving in.

Although still smoked in the back room, the bluefish is now served on a completely different plate. It still has a spice crust, which now includes pumpkin seeds as well. Rather than corn risotto, which would no longer be seasonal, the bluefish now sits on a roasted sweet potato hash with poblano and red peppers and onion. It is topped with a fresh pear relish, and garnished with a maple-cranberry gastrique.

The salmon main course has changed to arctic char, and is served with a smoked pig skin risotto, creamy parsnip puree, and a slaw of celery root and apple.

Our vegetarian main course has changed from the sweet potato croquette to an incredibly festive dish, and one of my new favorites. Homemade cavatelli pasta with apples, fennel, and carrots, all cooked in a cider reduction and served inside of a roasted red Kuri squash with a celery root puree, toasted pecans, parsley and thyme, and topped with maple whipped cream.

Duck is once again on the menu, and we are serving a seared duck breast with roasted fingerling potatoes, braised celery, scallion tempura, and an orange-five spice jus.

Courtesy of our newest pig, we have a grilled pig chop served with a two potato gratin, brussels sprouts, crisp apples, and a smoky cider jus.

There is another new starter on the menu which I feel I should mention here, as I find it very exciting and fun. The dish is a Roxbury Russet apple stuffed with a smoked lamb rillette, served with dried cranberries, toasted pistachios, and a spiced cider reduction. Much like the vegetarian main course, I think that the presentation screams fall, and is visually striking.

Hopefully you all enjoy these new dishes as much as I have been, and as always I will continue to update with more changes as they occur.