Sneak peek: Gray's Fall Menu

One of my very favorite parts of my job is tasting food, followed closely by tasting wine. The restaurant business can be tough, so it has to have its perks, right??  Chef Donnie at Gray's has been working on his fall menu and he presented it to us this past week. So here's a little sneak peek... we'll be phasing in these new items over this week. I'm so excited!

Wild Boar ChopWild boar chop on forbidden rice with sautéed trumpet mushrooms served with haricots verts and pomegranate seeds.

Poutine with a duck fat and mushroom gravyPoutine! Hand cut fries with duck fat and mushroom gravy, topped with cheese curd and a poached egg.

kale & quinoa saladKale & quinoa salad with roasted sweet potatoes and squash, goat cheese crumbles, and warm maple bacon vinaigrette. This is my new favorite salad, hands down.

fried broccoli with comeback sauceFried broccoli with comeback sauce. I could seriously eat this all day.

chickenconfit

Pheasant breast stuffed with smoked cheddar and grilled jalapeño, served with sweet potato au gratin and shaved zucchini. 

pheasantbreast

Amish-raised chicken confit with a creamy white wine mushroom sauce, served with kalette and garlic mashers.

pheasantpotpie

Pheasant pot pie with the most perfect crust you've ever tasted (psst: it's the duck fat).

drunkenpear

For dessert, Donnie presented coffee caramel brûlée and a beautiful red wine poached pear with white chocolate mousse and parmesan crisp (pictured). 

And of course, all of this will pair perfectly with one of Pourtaste's new autumn cocktails (try the Bitter Williams!). What are you most excited to try?