Rainwater

chef's selection with appropriate garnishes

crispy shrimp, calamari, gulf fish, scallions, parsley, with two sauces

peanut crisp, mango, red curry tomato sorbet

traditional garnishes, horseradish parfait, cracker bread

toasted brioche, baby greens, fried lemon, spicy tartar sauce

pomegranate jus, cauliflower puree

brown bread toast, fennel-watercress salad, english mustard sauce

andouille stuffing, sweet potato butter, rosemary-black currant jus

seasonal ingredients

parmigiano-reggiano, herb foccacia croutons, lime-anchovy dressing

goat's cheese, pistachios and champagne truffle vinaigrette

toasted almonds, cranberries, red onions, and smoked bacon

chiffonade lettuces, feta, olives, pepperoncinis, cherry tomatoes, herb dressing

pecan crusted, brussels sprouts, bacon lardons, parsnip puree and lemon brown butter sauce

chevre smashed potatoes, crawfish butter, roasted garlic spinach, cracked mustard sauce

sesame, soba noodles, five spice ponzu, shiitake salad

saffron risotto, tomato coulis, basil oil

autumn fruit chutney, pecan cornbread dressing, country ham jus

scalloped potatoes and wild mushrooms, roasted garlic spinach, mint aioli, red wine sauce

smoked bacon, cabernet shallots, mashed Yukon potatoes, green peppercorn jus

mac and blue cheese, haricot verts, wine merchant sauce

rosti potatoes, red cabbage, roasted pears, port wine cherry jus

country ham root vegetable hash, mushroom reduction

butternut squash bread pudding, swiss chard, raisins and juniper scented jus

celery root gratin, roasted fennel, malt vinegar shallot sauce