salsa verde, grilled napa cabbage, farro, fried garlic

Wild Alaskan Halibut

Pumpkin Butterscotch Pie

Upside Down Pineapple Carrot Cake (gf)

Chocolate Mousse Cake (gf)

Pistachio Cream Pie

walnut mole, marcella beans, charred radicchio

Pekin Duck Breast

braised duck, foie gras, pickled cherry, port reduction

Agnolotti

Rigatoni

sunflower seed romesco, saffron fennel, orange, basil

Golden Fried Sunchokes

Crispy Potatoes

spicy pork belly braise, baby bok choy, rice spaetzle, crispy shallots

Sakura Pork Rib Chop

avocado, pine nut, aleppo pepper, sicilian olive oil

Hamachi Crudo

lamb sausage, local squash, pepita crumble, fall greens

GDF Gnochetti

Blue Crab Ravioli

cashew cream, novel hot sauce, umami crunch

Fried Cauliflower

beluga lentils, baharat spice, red cabbage

Honeynut Squash Soup

shakshuka sauce, fresh polenta, cardamom schug

Crispy Farm Eggs

suncrisp apple, maple-tahini dressing, chickpea, smoked sultana

Brussels Sprout Salad

short rib, yuzu-miso, shiitake, bok choy, hijiki

Ramen Noodles

Beef Sirloin Tartare

shiitake, sweet potato, tamarind, chili leek jam

Seared Diver Scallops

artisan white, whole wheat grain and seeds, cultured butter, smoked hummus

Bread Service

romaine, smoked salmon dressing, trout roe, parmesan, crostini

Novel Caesar

oyster mushrooms, chestnut cream, sage gremolata, chicken jus

Millers Farm Chicken Roulade

In a saucepan, bring the vegetable broth to a boil. Add the farro and salt, reduce to a simmer, and cook for about 30 minutes until tender. Drain any excess liquid and set aside.

Prepare the Farro

In a bowl, combine parsley, cilantro, capers, minced garlic, lemon juice, olive oil, and salt. Mix well and set aside.

Make the Salsa Verde

Brush the cut sides of the napa cabbage halves with olive oil, and season with salt and pepper. Grill over medium-high heat for 5-7 minutes on each side until charred and tender.

Grill the Napa Cabbage

Preheat a grill or skillet over medium-high heat. Season the halibut fillets with olive oil, salt, and black pepper. Cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.

Cook the Halibut

In a small saucepan, heat the olive oil over medium heat. Add the sliced garlic and fry until golden brown and crispy. Remove and drain on paper towels.

Fry the Garlic

On each plate, place a portion of farro, top with grilled napa cabbage, and a halibut fillet. Drizzle with salsa verde and garnish with fried garlic.

Serve

Wild Alaskan Halibut fillets

Olive oil

Salt

Black pepper

Fresh parsley, chopped

Fresh cilantro, chopped

Capers, rinsed and chopped

Garlic, minced

Lemon juice

Napa cabbage, halved

Farro

Vegetable broth

Garlic cloves, thinly sliced

Preheat your oven to 350°F (175°C). If using a pre-made pie crust, fit it into a 9-inch pie plate. If making your own, roll out your dough and place it in the pie plate.

Prepare the Crust

In a mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix until well combined.

Make the Filling

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the butterscotch chips until melted and smooth. Allow to cool slightly, then add to the pumpkin mixture along with the eggs. Mix until fully incorporated.

Add Butterscotch

Pour the pumpkin mixture into the prepared pie crust. Bake in the preheated oven for 50-60 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.

Bake the Pie

During the last 10 minutes of baking, sprinkle the pepitas over the top of the pie for added texture and flavor.

Add Pepitas

Remove the pie from the oven and let it cool completely on a wire rack before slicing. Serve as is or with whipped cream.

Cool and Serve

Pumpkin puree

Brown sugar

Granulated sugar

Ground cinnamon

Ground nutmeg

Ground ginger

Heavy cream

Butterscotch chips

Eggs

Pie crust

Pepitas (pumpkin seeds)

Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

Prepare the Cake Batter

In another bowl, beat the eggs and then add the vegetable oil and vanilla extract. Mix until the ingredients are well combined.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the grated carrots, crushed pineapple, and chopped pecans.

Combine Mixtures

Grease a round cake pan and line the bottom with parchment paper. Pour the cake batter into the prepared pan.

Prepare the Pan

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.

Bake the Cake

Serve the cake warm or at room temperature with cream cheese sherbet on the side.

Serve with Cream Cheese Sherbet

Gluten-free all-purpose flour

Baking powder

Baking soda

Nutmeg

Vegetable oil

Vanilla extract

Carrots, grated

Crushed pineapple, drained

Pecans, chopped

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, combine the gluten-free chocolate cake mix, cocoa powder, eggs, water, vegetable oil, and vanilla extract. Mix until smooth.

Mix the Batter

Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cakes

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

Cool the Cakes

Once the cakes are completely cool, prepare the chocolate mousse by melting chocolate and whipping cream separately, then folding them together until smooth.

Prepare the Mousse

Place one cake layer on a serving plate, spread a layer of mousse on top, then add the second cake layer. Frost the top and sides with remaining mousse.

Assemble the Cake

Slice the cake and serve each piece with a scoop of fresh mint ice cream.

Serve with Ice Cream

gluten-free chocolate cake mix

unsweetened cocoa powder

eggs

water

vegetable oil

vanilla extract

In a medium bowl, whisk together the pistachio pudding mix and milk until smooth and thickened. Set aside.

Prepare the Pistachio Filling

In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Make the Whipped Cream

Gently fold the whipped cream into the pistachio mixture until well combined. Pour this mixture into the prepared pie crust.

Combine Filling and Cream

Refrigerate the pie for at least 4 hours or until set.

Chill the Pie

In a saucepan, melt butter over medium heat, then stir in brown sugar and honey. Cook until the mixture comes to a boil, stirring constantly for about 3-5 minutes until it thickens slightly.

Prepare Honey Caramel

Drizzle the honey caramel over the chilled pie before serving. Enjoy!

Serve the Pie

pistachio pudding mix

milk

heavy whipping cream

powdered sugar

honey

butter

brown sugar

pie crust

Preheat the oven to 400°F (200°C). Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

Prepare the Duck

Heat a skillet over medium-high heat and add the duck breasts skin side down. Sear for about 6-8 minutes until the skin is golden brown and crispy. Flip the breasts and sear the other side for an additional 2-3 minutes.

Sear the Duck

Transfer the duck breasts to a baking dish and roast in the preheated oven for about 10-12 minutes for medium-rare, or until a thermometer reads 135°F (57°C). Let rest for 5 minutes before slicing.

Roast the Duck

In a blender, combine the walnuts, minced garlic, chipotle pepper, and vegetable broth. Blend until smooth, and adjust seasoning if necessary.

Make the Walnut Mole

While the duck is roasting, heat olive oil in the same skillet over medium-high heat. Add the radicchio halves cut side down and cook for about 3-4 minutes until charred and wilted. Drizzle with balsamic vinegar and cook for an additional minute.

Char the Radicchio

Slice the duck breasts and arrange them on a plate with the marcella beans and charred radicchio. Drizzle the walnut mole over the duck and garnish with chopped parsley.

Plate the Dish

Pekin Duck Breasts

Black Pepper

Walnuts

Chipotle Pepper in Adobo Sauce

Olive Oil

Vegetable Broth

Marcella Beans, cooked

Radicchio, halved

Balsamic Vinegar

Fresh Parsley, chopped

In a large bowl, mix the flour and salt together. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Dough

Shred the braised duck leg meat and mix it with foie gras, salt, and black pepper in a bowl until well combined.

Prepare the Filling

In a saucepan, combine the apple cider vinegar, sugar, and water. Bring to a boil and add the cherries. Reduce heat and simmer for 5 minutes. Remove from heat and let cool before storing in the refrigerator for at least 1 hour.

Pickle the Cherries

In a saucepan, sauté the minced shallots in butter until translucent. Add port wine and simmer until reduced by half. Season to taste and set aside.

Make the Port Reduction

Roll out the dough thinly and cut into squares. Place a small spoonful of the filling in the center of each square. Fold the dough over and seal the edges tightly, ensuring no air is trapped inside.

Assemble the Agnolotti

Bring a large pot of salted water to a boil. Cook the agnolotti in batches for about 3-4 minutes until they float to the top. Remove with a slotted spoon.

Cook the Agnolotti

Plate the agnolotti and drizzle with the port reduction. Top with pickled cherries and serve immediately.

All-purpose flour

Braised duck leg meat

Foie gras

Fresh cherries, pitted

Apple cider vinegar

Sugar

Water

Port wine

Shallots, minced

Butter

In a large pot, boil salted water and cook the rigatoni according to package instructions until al dente. Drain and set aside.

Cook the Rigatoni

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté until soft (about 5-7 minutes). Add the ground beef and pork, cooking until browned.

Make the White Bolognese Sauce

Pour in the white wine and let it simmer for a few minutes until reduced. Stir in the chicken broth and heavy cream, then season with salt and pepper. Allow to simmer for about 15 minutes, stirring occasionally.

Deglaze and Simmer

Add the cooked rigatoni to the sauce, tossing to combine. Stir in the fresh basil and cook for an additional 2 minutes.