It’s Autumn at The Restaurant

One of our favorite things about being a part of the Ponte team has to be the seasonal menu tastings.  Our Chefs and their teams basically whip up the entire menu after hours and a group of associates taste then offer their feedback (it’s a tough job, but someone’s got to do it).  We recently had our Autumn tasting and now that menu is available in The Restaurant at Ponte.  What Chef Sal has dreamed up is the stuff that…well…dreams are made of!  He’s taken the best ingredients that fall has to offer and placed them perfectly on plates for Members and guests to enjoy.  You’ll want to taste it all, trust us, so you may want to make your reservation (or many) now.  Here are some of the new items we are now offering on our lunch menu.

Appetizers

Stuffed Cremini Mushrooms burst with shavings of heavenly black truffle and are doused in lobster cream sauce.

A new Flatbread comes topped with sweet caramelized apples, Point Reyes blue cheese, smoked ham hock and watercress.

Seasonal Autumn Figs come stuffed with goat cheese and pecans, and are then tempura battered and fried, then served on a sweeping of mint arugula pesto.

Pizzas

Our grapewood-fired pizza oven is churning out Salumi Pizza that is topped with spicy sausage, capicola, salami, red bell peppers, tomato sauce, fontina, mozzarella and scallions.

Winery Specialties

Comfort food is at its finest with our Lamb and Veal Meatloaf covered with wild mushroom demi glace and served with Yukon Gold and celery root mash and broccolini.

Pan Seared Diver Scallops are served on a caramelized fig and pancetta risotto, with sautéed arugula and micro greens.

With an orange-pomegranate sauce, our Pan Seared Salmon is out-of-this-world delicious.  Served with acorn, butternut and pumpkin squash farro.

Italian food gets a new attitude with our Mascarpone Pasta “Pillows” that are filled with cinnamon and sage butternut squash and dressed in a pesto and hazelnut cream sauce.

Salads

The flavors of fall collide in our Autumn Salad, a combination of arugula, roasted pumpkin, dried bing cherries, goat cheese, toasted pumpkin seeds and maple vinaigrette.

Beautiful both to look at and taste, the Harvest Salad is a divine dish with roasted candy beets, apples, carrots, Belgium endive, purple spinach, frisee, hazelnuts, dried blueberries, asiago cheese and hazelnut vinaigrette.

Sandwiches

The new Salmon Sliders are topped with applewood smoked bacon and chipotle mayonnaise.

When you’re really hungry, try the Char Grilled Chicken Pastrami sandwich.  It’s loaded with house-cured pastrami-style chicken, Swiss cheese, sauerkraut, and thousand island on marbled rye.

In a nod to New Orleans, Chef Sal has created Ponte’s version of Muffuletta.  Artisan ciabatta bread is stuffed with mortadella, capicolla, genoa salami, provolone, mozzarella, olive tapenade and olive oil.

And how could we forget desserts?  There are a number of new sweets to entice you, even if you “just can’t eat another bite.”  We think our Ginger Bundt Cake with orange and clove glaze and amaretto pecan ice cream will convince you otherwise.  Or maybe our Pumpkin Spice Cake with rum and spice Chantilly cream, maple caramel sauce and chili pepita brittle will do the trick.  And then there is always our Chocolate Chiffon Cake with pistachios and cocoa nibs.

This is just a sampling of the new Autumn Menu at The Restaurant at Ponte.  To view the full lunch, dinner and dessert menus, click here.

To make your reservation click here.

–Erica Martinez
–What is your favorite fall ingredient?