The Bernards Inn - Bernardsville, NJ

garden beets, plums, pine nut-cocoa nib streusel, pickled ginger, baby arugula, “borscht” vinaigrette

black truffle pecorino, toasted austrian pumpkin seeds, sage & brown butter sauce

fig tart tatin, cippolini onion brulée, goat cheese fondant, minus 8 vinegar

roasted endive, surryano ham, gorgonzola dolce, braised chestnut, olive & pear vinaigrette

garlic aioli, preserved lemon, capers, olive bread, anchovy butter, watercress, parmesan

persimmon, puffed rice, grains of paradise, lime & cilantro vinaigrette, purslane

chestnuts, black trumpet mushrooms, five spice crème fraîche

brioche crouton, fines herbes

local apples, grapes, celery leaves, creamy champagne & honey vinaigrette

sunchokes, autumn squashes, chestnut crumble, green apple gelée, manchego, walnut vinaigrette

lamb pancetta, romanesco, cepes, caper-raisin purée, wild arugula, pine nuts, spiced cider vinaigrette

black tea spaetzle, spiced cranberries, quince, turnip boulangere, foie gras, black truffle, marjoram jus

roasted kabocha squash, baby beets, sunchoke purée, sautéed chicory, huckleberries, coffee bean

crispy leg, anson mills cheddar grits, cabbage fondue, porcini, bacon & black pepper jus

mcintosh apple purée, bacon-wrapped peanut butter stuffed dates, baby turnips, black cardamom jus

aligot potato, bone marrow, cippolini onion soubise, whole grain mustard, warm spinach salad

caramelized sweet potato, autumn spice, boar bacon, brussels sprouts, pomegranate, maitake mushrooms

spaghetti squash, corn, yucca, house made pancetta, razor clams, shiitakes, coconut & shellfish broth

creamed parsley & leeks, brussels sprout leaves, sea beans, grilled parsnips, mission figs, sauce diable

crushed fennel, parsley root, oysters, lacinato kale, fingerling potatoes, black truffle pesto, chowder sauce

a french sheep’s milk cheese aged for a minimum of seventy days. mild with a soft moist texture, it is creamy on the tongue. brown butter and caramel aromas are coupled with a sweet, salty flavor

a bloomy-rind, pasteurized cow’s milk cheese produced by jasper hill farm in vermont. the triple-cream cheese oozes a soft, fragrant paste with a milky, slightly grassy taste

cabot has selected all the milk used in this old-world bandaged cheese from kempton farm in peacham, vermont. it is aged for 10-15 months and has a tangy, caramel-sweet, nutty flavor with a savory, crumbly texture

this pasteurized goat cheese with a bloomy- white coat is made by the vermont butter & cheese company. the texture is dense and very creamy, and the rind is sweet with a yeast flavor, that increases as the cheese ages

a buttery, natural-rind cow’s milk blue cheese made with whole raw milk by the kehler family in greensboro, vermont. primarily created from morning milk, the cheese is drier than most blues and has an array of flavors that hint at nuts, grasses and sometimes licorice

honey whiskey ice cream

topped with fresh marshmallow, candied pecans, vermont maple syrup

anise fig macaroons

roasted pear marscapone filling, poached pear, pear sorbet, sabayon

grand marnier crèpe, whipped cream

pumpkin seed florentine