Osaka didn't take it completely easy during his days off; he used the time to create a new fall menu:

STARTERS

greens baby lettuces, shallots, fine herbs, parmesan, banyuls vinaigrette

soup curried pumpkin, fuji apples, pistachio oil

sweetbreads veal sweetbreads, bulgur wheat, dried cranberries, parsley

mussels p.e.i. mussels, scallions, serrano chile broth, toasted hi-rise baguette

oysters oysters du jour, champagne-leek mignonette, salmon pearls

beets pickled golden beets, endive, aged goat cheese, red beet vinaigrette

ENTREES

grouper pacific grouper, fennel-onion confit, saffron potatoes, artichoke-olive vinaigrette

trout colorado trout, wild arugula, almonds, roasted figs, port wine gastric

vegetable delicata squash, black barley, wild mushrooms, fruition farms ricotta

pork salmon creek pork tenderloin, black-eyed peas, bacon, collard greens

chicken herb-salted redbird breast, dried apricot stuffing, lemon-thyme carrots

beef braised angus natural beef, smashed turnips, mustard greens, crispy shallots

DESSERTS

chocolate chocolate trio - pot de crème, mexican ice cream, bittersweet cake

apple cinnamon apple-brioche bread pudding, brown sugar ice cream

pumpkin petite pumpkin pie, spiced crème fraiche

cheese daily selection of three cheeses