seasonal, modern, exuberant

Cheese fondue with chipotle and tequila Grilled cheese sandwich with garlic confit and baby arugula Black bean soup with pan-roasted poblano peppers and crispy shoestring tortillas Mac and cheese with braised leeks, asiago and parmesan breadcrumbs Ricotta pancakes with apple-Calvados syrup Elio Grasso, Dolcetto d’Alba dei Grassi 2009 paired with black bean soup Pinto bean chili with pan-roasted spices and chipotle Shiitake mushroom tartines with cheddar fondue Apple-cranberry bread puddings with rosemary gelato and cider-Calvados reduction Paumanok Vineyards, Cabernet Franc 2008 and grilled cheese sandwich with garlic confit Butternut squash–apple cake with ginger streusel Dominio de Pingus, Ribera del Duero Ψ PSI 2009, paired with orecchiette Roasted baby red potatoes with lemon and bay leaves Caesar salad with young romaine and chili-spiced croutons Orecchiette with wilted spinach, chickpeas and pimentón