Autumn menus

Roast herb-rubbed rack of lamb, shallots, jus

White Tepiary beans with herbs

Lemon basmati rice, barberries, saffron

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Syrah. Ceago, 2005. Biodynamic.

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Roast chicken, kohlrabi, Yukon Gold potatoes
simple, all done with a bit of oven timing.
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Duck confit, baked French pumpkin with pepitas, halloumi & Calvados, Wild mushroom Yukon gold unsmashed potatoes.
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Merlot. Tapiz, Argentina.

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Deconstructed mega-bacon shu mai. Seasoned ground pork, bacon, Brussels sprouts, won ton wrappers, mustardy sauce.
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Freixinet Cava, brut.

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Chawanmushi. Shrimp, fresh shiitake, dashi, scallions in steamed custard.
Turkey Udon. Udon noodles in turkey broth, turkey tonkatsu, enoki mushrooms. The tonkatsu is just pieces trimmed during preparation of the turkey, breaded and fried, dropped on the noodles as a garnish.

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(Thanksgiving)
Bacon-wrapped boneless turkey breast with spinach strata. Lemon-baked yams, raw orange/mint/cranberry relish, Garlic/mushroom/bacon mashed Yukon Gold potatoes, gravy.
Calvados Apple pie.
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Clarksburg Chenin Blanc
Clarksburg C. vociferous (this worked because of the bacon).

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Crusted baked turkey legs. Sourdough rosemary bread, mashed potatoes.

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Pilgrim Pasties. Sort of like Cornish pasties - but turkey based. Leftover dark meat, carrots, onions, garlic, herbs wrapped in pasty dough and baked.
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Clarksburg Delta Rouge.
Laubade Armagnac.
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Chicken Marsala. Sage, porcini, Marsala, prosciutto, chicken breast.

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Chicken Korma, basmati rice.
Made with lots of cardamom so you can taste it long after the meal is over.