Seasonal eating is not only better for you and our environment, but it seems that once you start eating seasonally your body has a way of knowing and we begin to crave the foods that naturally occur during any given time of year. Warm, comfort foods and the flavors of fall have arrived! Read more about fall seasonal eating here.
As with all seasonal menu changes, we get so unbelievably excited for the new offerings and produce availability. Apples, pumpkins, pears, winter squash, carrots, kale, brussel sprouts – we just can’t get enough.
Here are three NEW fall dishes from Accomac Inn’s Chef Andre Ebert that just hit our menu late last week.
Chilled Grilled Black Mission Figs with House-Smoked Salmon: poached pear, baby arugula, cantaloupe melon sauce
Pumpkin Risotto: parmesan cheese, pumpkin seeds; served in locally-grown "jack be little" pumpkins
Pumpkin Soup acorn squash, rutabaga, apple, sage cream
A few of our other new fall menu items include:
*Salad of Locally-Grown Pear and Frisée with blue cheese, grapes, walnuts, sherry vinaigrette
*Mushroom Napoléon: sautéed mushrooms, roasted root vegetables, beets, frisée; layered between fillo sheets with vanilla parsnip sauce
*Pan-Roasted Fillet of Market Cod: braised kale, parslied potatoes, andouille sausage, prince edward island mussels, tomato sauce
