Graham Room Dinner
Fall 2024 Menu
Amuse-bouche
Red Endive with Smoked Trout & Apple-Pepita Relish (GF, DF)
Red Endive, Chevre Mousse & Apple-Pepita Relish (GF, DF, V)
First Course
Yellow Gazpacho, Tomato Sorbet, Basil Oil (GF, DF, V)
Classic Heirloom Tomato, Burrata Cheese Arugula, Basil Vinaigrette (GF, V)
Artichoke Barigoule Soup, Sweet Pomodoro Tapenade (GF, DF, V)
Antipasto: Legumes de Trois Façons
Carrot & Chickpea Salad (GF, DF, V)
Celery Root Remoulade (GF)
Pickled Beet, Citrus & Chevre Salad (GF, V)
Grilled Baguette
Entree
Seared Pork Tenderloin, Chimichurri, Fennel, Dill & Shaved Peppers, Wild & Basmati Rice, French Beans, Heirloom Carrots (DF, GF)
Herb Roasted Chicken, Natural Jus, Sweet Potato Risotto, French Beans (GF)
Australian Sea Bass, French Butterlettuce Sauce, Herbed Risotto, Heirloom Carrots (GF)
Vegetarian Alternative
Sweet Potato Risotto Cake, Fall Veg Ratatouille, Braised Swiss Chard (GF, V)
Please note, a limited number of chef specials are available each night for an upcharge.