Valhalla Resort Hotel

Tahitian vanilla bean risotto, huckleberry chutney, candied peanuts and blis maple.

Macerated local plums, local honey and dijon creme fraiche, pickled apricots and baby mache.

Nora mills grits, brandied cherry chutney, salted almond, blis barrel aged maple.

Sweet potato, pear mostarda, peanut butter powder and candied pecans.

Puff pastry, stone fruit mostarda, port carame, crisp prosciutto.

Asher blue cheese, applewood smoked bacon lardoons, blistahitian vanilla maple, spiced pecans.

Quail egg, sundried tomato and olive tapenade, brioche and cas noir.

Asher blue cheese, crispy root vegetables, salted almond and pomegranate vinaigrette.

Micro lettuce, textures of local beets, peppered goat cheese, blood orange vinaigrette

Mcerated cranberries, compressed fall apple, honey dijon vinaigrette, spiced pecans.

Candied pecans and spiced chantilly.

Chefs selection of seasonal accompaniments.

Roasted wild mushrooms, fresh goat cheese, compressed apple, salted almond.

Local beet puree, roasted butternut squash, rainbow chard, fresh chevre, wild mushroom and cippolini onions.

nora mills grits, butter poached ocean prawns, pickled sweet peppers, smoked tomato butter.

lemon risotto, fall mirepoix, calamari vermicelli, gulf coast shrimp, pernod cream, micro dill.

dungeness crab, brown rice risotto, textures of plums, baby pepper greens.

Local beet risotto, lager braised chanterelles, hollandaise sauce, basil.

Hazelnut and fall carrot puree, honey roasted brussels sprouts, stone fruit chutney, toasted coriander lamb jus.

Butternut squash grits, wilte d kale, textures of huckleberry, natural braising jus.

Sweet potato gnocchi| rainbow chard, confit cippolini onions and chanterelles, roasted fall apple and chicken jus.