OCTOBER 2019 56
ABUNDANT FLAVOR
A hearty menu draws upon the season’s bounty and hues, with a creamy opener of roasted apple and parsnip soup in a nuanced cheese and garlic base.
Swiss Chard and Kale Salad with Glazed Pecans reprises the table’s palette, followed by a satisfying pumpkin and smoked cheese pasta. Lamb chops
laced with garlic and herbs lead the way for a slightly sweet ending of red pears dipped in caramel and garnished with chocolate, sea salt, and hazelnuts.