Brass Elephant

arico,( smoked goat cheese), morbier (cow's milk) and fourme d'ambert (cow's milk, blue), with mission fig compote, quince paste and candied nuts

roasted acorn squash and forest mushrooms, with gala apples and braising reduction

old bay dusted scallops, with a puree of celeriac and black pepper vodka and tomato coulis

blue, white cheddar and ricotta cheese with toasted pecans, mache and port syrup

steamed in a white wine, herb, garlic and sweet butter sauce

baby red and green romain, frico, with homemade ciabatta crountons and white anchovies

sun-dried tomato and balsamic vinaigrette, baby spinach and toasted pistachios with shaved goat cheese and extra virgin olive oil

roasted beets, rutabaga, turnip and carrot with mesclun greens, toasted pignoli finished with port vinaigrette

grape tomatoes, butternut squash, chevre and hazelnuts, with cranberry vinaigrette

horseradish and parsnip mashed potatoes, grilled baby bok choy and tomato and bacon demi-glace

seared strip with three onion mashed peruvian potatoes, bacon studded collard greens and sun-dried tomato demi-glace

herbed risotto, spaghetti squash and mission fig tartlet, finished with duck-glace

black eyed peas, napa cabbage and red peppers, finished with thyme beurre blanc and white truffle oil

house made spinach linguini with roma tomatoes, shrimp, scallops, mussels and lump crab finished with basil and parmesan

apricot and honey smashed rutabaga, grilled plantain chips and frangelico beurre blanc

roasted shallot mashed potatoes, brussels sprouts, mushroom duxelles and madeira lamb-glace

parmesan soft polenta and jumbo asparagus finished with lobster compound butter

stuffed with tofu, wild mushrooms and vegetables over wilted spinach and roasted tomato sauce