Example of seasonal menu
...from your local farmer's markets
November 1, 2002
| Cranberry Bean Minestrone with Basil Crouton | $5.50 |
| Stuffed Zucchini Blossom Salad with Heirloom Tomatoes, Arugula & Tuscan Olive Oil | $9.50 |
| Twice Baked Goat Cheese Souffle with Arugula, Walnuts, and Arkansas Black Apples | $9.50 |
| Potato Gnocchi with White Shiitake Mushrooms, Stinging Nettles & Brown Butter | $12.00 |
| Thin Crust Pizza with Apple Smoked Bacon, Dino Kale, Leeks & Comte | $12.00 |
| Manila Clam Risotto with Heirloom Tomatoes & Grana Padana | $15.00 |
| Grilled Oregon King Salmon with Almond Couscous & Tomato Saffron Vinaigrette | $18.50 |
| Sauteed Local Seabass with Shelling Beans, Kentucky Wonders, Treviso Radicchio & Pesto Aioli | $19.50 |
| Maitake Mushroom Stuffed Quail with Delicata Squash Puree, Brussel Sprouts & Savory Jus | $19.50 |
