Forgotten Forest — November 12, 2011

As the days grew short and ever colder, we started to crave the scents, sounds, and senses of autumn – leaves underfoot, pine, wood fires. Earthiness and simplicity underscored a seasonal menu layered with interspersedly rich, deep, and spicy flavors, served atop a table made from loamy soil and moss.


To Start

Crispy Kale Leaves

Blue Ribbon Oxtail Marmalade
served with toasted challah, oxtail bone marrow

Wildberries & Ricotta
raspberry, blackberry, mint

Fish in Salt Crust
red snapper, thyme, lemon

Spicy Squash & Cider Potage
butternut squash, apple cider, honey crisp apple, sour cream

Jeweled Rice
carrot, almond, raisin, cardamom, saffron, orange

Mushrooms in Ponzu Butter
shiitake, cremini

Hasselback Potatoes
garlic, black pepper

Bacon Bread
baguette, country cut maple bacon

Maple Créme Brûlée
maple syrup, vanilla bean

Campfire S'mores
graham cracker, chocolate, brown sugar marshmallows, sea salt

Harvest Cider
honey, nutmeg, cinnamon
Bourbon Bramble
bourbon, elderflower liquor, creme de cassis, lemon

Music co-curated by HASH Magazine