Shrimp and monkfish are served Basque-style, with chorizo, rice and fresh parsley salad. Chef Sean Kagy at the Palace, downtown, stays with an American theme in his fall menu. Pumpkin shows up in a truffled risotto, and red huckleberries in a sauce for foie gras. He puts a change on strip steak with creamed spinach by making it a buffalo steak. Roasted chicken is served with confit of chestnuts, walnuts and fennel with wild black currant sauce.
Game is big in the fall.
During November, the Heritage will offer a special wild game menu during the Plainville restaurant s 19th annual game festival. The menu isn t completely set, but it will include venison osso buco over risotto, rabbit etouffee and Vista Grand bison steak. At the Celestial in Mount Adams, a few game items are added to the French menu in autumn. Wild Scottish pheasant breast is sauteed with fresh chanterelle mushrooms, and venison tenderloin gets a cabernet and blueberry demiglace demiglaze. In Oxford, Mary Jo s McMillin of Mary Jo s Cuisine has changed her format a little, serving the same three entrees throughout an entire month instead of changing them weekly.