Pork chops are served with caramelized onion, apple and dried cranberry compote, and skillet-roasted breast of chicken gets creamy polenta and roasted garlic basil tomatoes. Carrot apple cake combining carrot cake and apple pecan cake is on Pam Sturkey s fall dessert menu. Salmon gets a fall treatment at the Iron Horse Inn in Glendale. The fish is sauteed and sumac-bronzed with greens, honey wine and roasted garlic reduction. Chef Ron Wise also has added grilled Lake Victoria perch with Dijon-wasabi glaze and wilted scallions, and is serving beef tenderloin with garlic, sherry mushrooms and wilted spinach.
Many restaurants modify favorite dishes for the season.
At Boca in Northside, the smoked pork chop changes its clothes from roasted tomato grits with corn and scallion saute and green tomato chutney to mashed sweet potatoes with kale and ginger honey marmalade. Braised lamb shank is new for the season, served with rosemary and roasted garlic semolina wedge with green beans and roasting juices, and green olive tapenade. Chef Mary Swortwood at the Brown Dog Cafe in Blue Ash has an ethnically eclectic menu for fall. Chicken is grilled, flavored with achiote and citrus, and served with saffron orzo and roasted vegetables. Shrimp and monkfish are served Basque-style, with chorizo, rice and fresh parsley salad.