Chef Levy's Inspirations Behind the New Fall Menu
The cooling temperatures of fall drive us towards the comforting flavors and ingredients that so many enjoy.
This year, yet again Jonathan Shaw at Karma Farm in Monkton, MD has produced some delicious squashes and pumpkins that feature on both the sweet and savory menu. We also continue our push toward 100% sustainable and traceable seafood by adding a fantastic Fair Trade Blue Shrimp from Mexico as well as Ocean Farm Raised Kona Kampachi from Hawaii. Modern aquaculture at its finest.
For the carnivores, we have brought back some seasonal favorites — Venison Tenderloin from the incredible Cervena Farms in New Zealand and Magret Duck breasts from the Hudson Valley, New York. This time of year also brings out the finest selection of wild mushrooms anywhere on the planet. Fan favorite “Wild Mushrooms on Toast” returns just waiting to be topped with a piece of seared luxurious foie gras and some decadent white truffles from Alba, Italy which subsequently will be with us in mid to late October.
Lauren Petri, our Pastry Chef has also put together a stunning collection of autumnal desserts. Her Americana style has meshed with my love for Great British puddings, exemplified in the “Sticky Toffee Carrot Cake with Goats Cheese Ice Cream & Golden Raisin Caramel.” Look out also for Single Origin Madagascan Chocolate & Pear. Decadence at its best.
— Chef Mark Levy
We look forward seeing you...
