Fall Menu - Inspired by the Harvest

Featuring: Wonderful vegetables as beets, onions, fennel and herbs are plentiful right now. They have been in the soil for long and have developed flavors during the summer to be harvested and enjoyed during the autumn and later in the winter.Recipes: Bruschetta with black cabbage, mozzarella, basil oil, peppermint beta and pine nuts. Honey Roasted pears with Gorgonzola served with thinly sliced rye bread crostinis and pink endive. Small stuffed flat bread with caramel fried onions, goat cheese and thyme. Autumn Soup with autumn vegetables and wheat grains. Mushroom Pasties to the soup. Chicken casserole with cream, mustard and tarragon served with lemon-baked carrots in different colors and autumn baked beans wrapped in pancetta. Autumn beans with pancetta. Mussels with fennel, chili, fennel seed, garlic and white wine. Tarte tatin of pears with cinnamon and cardamom.Style: Rustic in beautiful autumn colors.