Winter Seasonal Menu Options

Winter seasonal vegetables are especially hearty and nutrient-rich, making them perfect for nourishing cold-weather meals. Root vegetables like carrots, parsnips, and beets contribute a natural sweetness and a satisfying depth of flavor to soups, stews, and roasts. Cruciferous vegetables such as Brussels sprouts, cabbage, and kale provide robust, earthy flavors along with a generous dose of essential vitamins and minerals. Winter squash varieties, including butternut, acorn, and delicata, bring a creamy texture and subtle, sweet notes that enhance stews, casseroles, and baked dishes. Incorporating these vegetables into your winter diet not only supports local farmers and sustainable agriculture but also adds warmth, comfort, and diversity to your seasonal cooking repertoire.

Stationary apps:

Mini Beef Wellington with Truffle Demi:

Tender beef and mushroom duxelles encased in buttery puff pastry, brushed with truffle-infused demi-glace.

Caramelized Onion & Gruyère Tartlets with Frizzled Leeks:

Delicate pastry shells filled with sweet onions, aged Gruyère, and thyme, crowned with crisp leeks.

Maple-Lacquered Pork Belly with Apple Gastrique:

Crisp, slow-roasted pork belly glazed with maple and rosemary, balanced by a bright apple-cider gastrique.

Smoked Salmon & Potato Rösti with Lemon Crème Fraîche:

Crispy mini potato cake topped with cold-smoked salmon, lemon-dill crème fraîche, and chives

Seared Scallop with Cauliflower Purée & Brown Butter Crumbs:

Golden seared scallop over a smooth cauliflower purée, finished with caper brown butter and herb oil

Braised Short Rib with Celery Root Purée & Red Wine Reduction:

Fork-tender short rib atop silky celery root purée, drizzled with red wine jus and topped with crispy shallots.

Wild Mushroom Tart with Fontina & Thyme:

Flaky puff pastry layered with caramelized onions, sautéed wild mushrooms, and melted fontina cheese.
Finished with baby arugula and a balsamic reduction

Mini Crab Cakes with Lemon-Dill Aioli:

Brie Puff pastry topped with raspberry jam and candied walnuts

Truffle Mushroom Arancini:
Crispy risotto balls with fontina and truffle essence, served with parmesan cream or aiol

Roasted Root Vegetable Tartlets with Herbed Mascarpone:

Mini tart shells filled with roasted carrot, parsnip, and golden beet over mascarpone scented with thyme and citrus.

Bacon wrapped water chestnuts:

Finished with a Glaze

Prosciutto-Wrapped Asparagus with Lemon-Parmesan Dust:

Tender asparagus tips wrapped in prosciutto, roasted, and lightly finished with lemon zest.

Sweet Potato Blini with Whipped Ricotta & Honey Drizzle:

Mini sweet potato pancakes topped with herbed ricotta and warm honey.

Family Style

Proteins:

Filet Mignon:

Classic cut, seared and finished with a red wine demi-glace.

Braised Short Ribs:

Slow-cooked in red wine, tender and rich.

Herb-Crusted Rack of Lamb:

Perfectly roasted with a rosemary and garlic crust.

Beef Tenderloin Medallions:

Seared and finished with a horseradish or red wine sauce.

Chicken Roulade:

Rolled with herbs or light stuffing, roasted and sliced into medallions.

Seared Duck Breast:

Served with a light fruit or port reduction.

Turkey Roulade:

Thinly sliced and lightly glazed with apple or citrus jus.

Cornish Hen:

Roasted and plated individually

Pork Tenderloin:

Herb-crusted or lightly glazed with apple, maple, or mustard.

Pork Belly:

Slow-braised or roasted, finished with a maple or cider glaze.

Pork Loin Medallions:

seared and served with a light pan jus.

Seared Salmon:

Crisped skin with a lemon or herb butter finish.

Halibut or Cod:

Seared or roasted with a light beurre blanc or citrus drizzle.

Scallops:

Seared with a touch of brown butter and microgreens.

Lobster Tail:

Poached or roasted, finished with drawn butter or citrus vinaigrette.

Butternut Squash & Lentil Terrine:

Sweet Potato Gnocchi:

pan-seared and lightly finished with brown butter (without additional sides).

Stuffed Winter Squash:

roasted delicata or acorn squash

Sides:

Parmesan Mashed Potatoes:

Creamy with roasted garlic.

Celery Root Purée:

Smooth, velvety, lightly seasoned.

Roasted Brussels Sprouts:

Caramelized, optional pancetta or balsamic glaze.

Maple-Glazed Carrots:

Lightly sweet with fresh thyme and honey

Roasted Root Vegetable Medley:

Carrots, parsnips, turnips, olive oil, herbs.

Potato Gratin:

Thinly sliced potatoes baked with cream and Gruyère.

Wild Rice Pilaf:

Toasted nuts and dried cranberries.

Winter Vegetable Gratin:

Layered root vegetables with béchamel and cheese.

Truffle Mashed Potatoes:

Creamy with a hint of truffle oil.

Dauphinoise Potatoes:

Thinly sliced potatoes baked in cream and Gruyère.

Roasted Sweet Potato Wedges:

Lightly spiced with rosemary and sea salt.

Parsnip & Carrot Purée:

Smooth, lightly sweet, and creamy.

Potato & Leek Gratin:

layered potatoes with sautéed leeks and cream.

Sautéed Green Beans with Almonds:

Lightly buttered, finished with toasted almonds.

Honey-Roasted Carrots with Thyme:

Caramelized and fragrant.

Braised Red Cabbage:

With apple cider and a touch of cloves.

Maple-Glazed Parsnips:

Tender and lightly sweet.

Roasted Cauliflower with Parmesan:

Crisp-tender, finished with a lemon drizzle.

Warm Roasted Root Vegetable Salad:

Carrots, parsnips, baby kale, toasted hazelnuts, honey-Dijon vinaigrette.

Butternut Squash & Pomegranate Salad:

Roasted squash, spinach, shaved fennel, sherry vinaigrette.

Roasted Brussels Sprout & Cranberry Salad:

Shaved Parmesan, lemon-honey dressing.

Smoked Salmon & Winter Greens:

Cucumber ribbons, radish, dill vinaigrette.

Chicken & Roasted Winter Vegetable Salad:

Thinly sliced chicken over roasted vegetables with a light cider vinaigrette.

Plated & Coursed:

Salads

Roasted Beet & Citrus Salad with Whipped Ricotta & Pistachio Dust

Roasted red and golden beets, blood orange and, whipped ricotta, and pistachio dust.
Finished with microgreens and a champagne-citrus vinaigrette.

Poached Pear & Endive Salad with Candied Walnuts & Maple Vinaigrette

Vanilla-poached pear, Belgian endive, baby arugula, and shaved parmesan with maple-balsamic vinaigrette.

Shaved Root Vegetable Salad with Herbed Yogurt & Pomegranate

Shaved carrots, parsnips, and watermelon radish with pomegranate seeds, mint, and herbed yogurt dressing.

Warm Brussels Sprout & Kale Salad with Crispy Shallots

Shaved brussels and kale tossed warm in a Dijon-maple vinaigrette, topped with crispy shallots and toasted almonds.

Charred Broccolini & Baby Gem Salad with Lemon-Herb Dressing

Tender broccolini with baby gem lettuce, toasted hazelnuts, and shaved parmesan.

Roasted Sweet Potato & Arugula Salad with Brown Butter Vinaigrette

Cubes of roasted sweet potato, arugula, cranberries, and shaved manchego tossed in brown butter vinaigrette.

Second course:

Creamy Parsnip Soup with Truffle Oil & Crispy Leeks

Velvety parsnip bisque poured tableside around a garnish of truffle oil, chive crème fraîche, and fried leeks.

Roasted Cauliflower Steak with Romesco & Herb Gremolata

Charred cauliflower “steak” served over roasted red pepper romesco, finished with lemon herb gremolata.

Butternut Squash Risotto:

Served with a brown butter sage sauce, with herb infused cream and crispy fried sage

Celery Root & Apple Velouté over Pumpkin Gnudi with Crispy Prosciutto

A silky celery root and apple purée, topped with crumbled crispy prosciutto and chive oil.

Maple-Glazed Pork Belly with Apple Purée & Cider Reduction

Crispy pork belly paired with spiced apple purée, cider reduction, and a sprinkle of pickled mustard seeds.

Entrees:

Crispy duck breast:

Fig-pork reduction, over black garlic mashed potatoes, roasted carrots

Beef wellington:

Sautéed spinach, roasted garlic mashers, maple roasted delicta squash

Braised beef short ribs:

Black garlic mashers, roasted parsnips, and turnips, with a red wine reduction sauce

Filet Mignon with Red Wine Demi
Served with parsnip purée, roasted baby carrots, and thyme butter

Chicken Roulade with Spinach & Ricotta
Rolled and roasted, served with lemon-thyme cream sauce and roasted fingerling potatoes.

Pan-Seared Duck Breast with Cherry-Port Reduction
Served with sweet potato purée and charred broccolini.

Crispy Chicken with White Wine & Tarragon Cream Sauce
With caramelized shallots, roasted parsnips, and baby carrots.

Desserts:

Flourless Chocolate Cake
Rich and dense, served with a dollop of whipped cream and a drizzle of raspberry coulis.

Chocolate Pot de Crème
Creamy custard in a small cup, topped with sea salt and a shortbread cookie.

Chocolate Tart with Caramelized Pears
Buttery chocolate crust filled with ganache, topped with roasted winter pears.

Dark Chocolate Mousse with Orange Zest
Served in a glass with candied orange peel and cocoa nibs.

Spiced Apple Galette
Rustic yet elegant, with a caramel drizzle and vanilla bean ice cream.

Pear & Almond Tart
Thinly sliced poached pears over almond frangipane, finished with powdered sugar.

 

Winter Produce List

Vegetables:

  • Kale

  • Brussels sprouts

  • Cabbage

  • Carrots

  • Parsnips

  • Rutabaga

  • Turnips

  • Kohlrabi

  • Leeks

  • Winter squash (butternut, acorn, spaghetti)

  • Beets

  • Spinach

  • Collard greens

  • Swiss chard

  • Onions

  • Garlic

  • Celery root (celeriac)

  • Fennel

  • Radishes

  • Potatoes

  • Sweet potatoes

  • Endive

  • Chicory

  • Jerusalem artichokes (sunchokes)

  • Broccoli

  • Cauliflower

  • Shallots

  • Horseradish

  • Baby bok choy

  • Parsley root

Winter Fruit List

  • Apples

  • Pears

  • Oranges

  • Clementines

  • Grapefruits

  • Pomegranates

  • Persimmons

  • Kiwifruit

  • Cranberries

  • Quinces

  • Tangerines

  • Blood Oranges

  • Dates

  • Fuyu Persimmons

  • Kumquats