October Chef’s Table: Un Soir d’Octobre

October has arrived at Chez Nous, bringing with it some of our favorite flavors of the year. This month, Chef Stacy’s five-course Chef’s Table, Un Soir d’Octobre – “An October Evening,” celebrates the season with smoke, pumpkin, wild mushrooms, venison, blackberry and dark chocolate.

The evening begins with house-smoked duck breast paired with cider-poached pear, chèvre, frisée, candied walnut and cider vinaigrette, followed by seafood risotto served inside a roasted miniature pumpkin with pepita gremolata.

Next comes a handmade braised beef raviolo with red wine-shallot jus, wild mushrooms and crispy leeks. A tart blackberry-verjus sorbet refreshes the palate before the entrée of venison loin, roasted garlic potato purée and Brussels sprouts finished with a rich coffee-bordelaise.

And because it’s October, dessert gets just a little spooky: Black Forest pot de crème with brandied cherries, Chantilly and a delicate handmade dark-chocolate cobweb.

October Chef’s Table

Un Soir d’Octobre

House-Smoked Duck Breast
Cider-Poached Pear • Whipped Chèvre • Frisée • Candied Walnut • Cider Vinaigrette

Seafood Risotto
Roasted Mini Pumpkin • Pepita Gremolata

Braised Beef Raviolo
Red Wine–Shallot Jus • Wild Mushrooms • Crispy Leeks

Blackberry–Verjus Sorbet

Venison Loin
Coffee-Bordelaise • Roasted Garlic Potato Purée • Roasted Brussels Sprouts

Black Forest Pot de Crème
Brandied Cherries • Chantilly • Dark Chocolate Cobweb

$125 per person
Wine pairing flights available

Chef Stacy’s monthly Chef’s Table is available Wednesday through Saturday.