Romaine lettuce, Caesar dressing, croutons, fried parsley, parmesan, cauliflower shavings and orange zest.

Salmon cured with dill, beetroot and cognac. Served with Dijon mustard sauce and toasted bread.

Cream made from various roasted pumpkins, served with squash blossom tempura, a touch of cream and saffron oil.

Arugula, grilled zucchini, caramelized pears, bacon, pumpkin seeds, gorgonzola cheese and lime vinaigrette.

Served with mashed potatoes, green beans with bacon, candied sweet potatoes, cranberry sauce, stuffing, dark & white meat and mushroom sauce.

Beef tenderloin wrapped in bacon served with red wine sauce, grilled asparagus and carrots + scalloped potatoes confited in Bagna Cauda.

Grilled snook served with confit onion purée, roasted eggplant, olives, cherry tomatoes and capers. Accompanied by a citrus sauce.

Ricotta and mushroom raviolis served with pumpkin butter sauce, chive oil, sautéed mushrooms in black truffle oil and toasted pumpkin seeds.

Pumpkin cream, chocolate pastry cream profiterole, pumpkin seed and chocolate streusel, toasted honey jelly.

Classic apple strudel with whipped cream.

Pecan tart served with vanilla ice cream.