Tribute to Fall

September 22, 2007

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Amuse Bouche

Autumn Three Ways
Grilled Scallops, Sweet Potato and Ginger Soup, Young Spinach and Arugula Salad
Chef Darcy Snell

Atlantic Salmon in Rice Paper, Local Wild Mushrooms and Mirin Vinaigrette
Chef Andrew Aitken

Gin and Tonic Granita

Grilled Buffalo Striploin, Maple Demi Glaze and Wild Blueberry Compote
Chef Glenn Wheaton

Refreshing Soup of Blueberries and a Composed Salad
Chef Sarah Griebel