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Introducing the Fall/Winter 2026 Menu by Great Performances

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Fall / Winter 2026 Menu

As the seasons turn and the air takes on a crisp chill, we invite you to celebrate the warmth, artistry, and flavors of our Fall/Winter 2026 Menu. Guided by our ethos of creativity, sustainability, and hospitality, our chefs have crafted a menu that highlights the best of the harvest, reimagined with elegance and intention.

This new collection of dishes celebrates seasonal bounty, global inspiration, and the joy of sharing a beautiful meal together—whether at a grand event, an intimate gathering, or a festive celebration.

A Feast of the Seasons

Small Wonders: HDVs

Our hors d’oeuvres and delicate starters are designed to surprise and delight from the very first bite. From the vibrant Smoked Tofu Jewel Box with yuzu pearls and purple ninja radish, to the Chaat Tartlet layered with potato, chickpea, tamarind, and mint, each creation tells a story of texture, culture, and playful sophistication.

For a touch of indulgence, guests will savor the Truffle Crème & Duxelle Puffs, or delight in the artistry of the Herbed Goat Cheese & Grape Tart, where pickled grape rings meet whipped goat cheese and fennel granola.

First Courses: Harvest on the Plate

Seasonality shines in every plate. The Pumpkin Sformato captures the spirit of autumn with roasted delicata squash, burgundy cranberries, and a truffle pumpkin vinaigrette, while the Burrata & Blistered Grapes layers creamy richness against the snap of endive and the sweetness of vin cotto.

For lighter but equally expressive fare, the Shaved Parsnip Salad and the Kale & Watercress Caesar Salad showcase our chefs’ creativity with fresh, unexpected combinations.

Entrées: Centerpiece Creations

Our entrées balance comfort with innovation. Guests can explore the bold flavors of the French Onion Short Rib, topped with a gouda gratin and crispy thyme, or savor the Marinated Black Bass, paired with sofrito-braised kale and roasted peppers.

The season’s warmth comes alive in dishes like the Atlantic Cod with roasted kabocha squash and miso, or the Citrus Grilled Chicken, finished with a vibrant orange gremolata and crispy quinoa.

For our vegan guests, artistry meets abundance with entrées such as the Baked Parsnip with Riesling-braised cabbage and roasted apple, and the Soy Orange Braised Daikon, accented with forbidden rice, bok choy, and bright yuzu pearls.

Desserts: Sweet Final Notes

Our pastry chefs bring the season to a close with decadent creations that blend classic French inspiration and modern artistry. The Dark Chocolate Entremet balances passionfruit and raspberry caramel with crystallized chocolate and dried rose petals, while the Paris Brest pairs hazelnut choux with citrus mousse and blood orange.

Playful and vibrant desserts like the Matcha Meringue with grapefruit and pineapple, or the Banana Hazelnut Cake with espresso crumb and hibiscus, ensure a memorable finale.

Crafted with Intention

Every dish reflects our values:

  • Sustainability: Sourcing thoughtfully, spotlighting seasonal produce, and highlighting plant-forward creativity.
  • Hospitality: Creating menus that delight every guest, regardless of dietary needs.
  • Artistry: Infusing technique, imagination, and cultural inspiration into every plate.

Our Fall/Winter 2026 Menu is more than a collection of dishes—it’s an invitation to savor the season, gather together, and celebrate with joy.

Fall / Winter 2026 Gallery

Fall / Winter 2026 Menu

  • Smoked Tofu Jewel Box GF, VEGAN | Purple Ninja Radish, Yuzu Pearls
  • Truffle Crème & Duxelle Puffs GF, VEGAN | Truffled Creme, Pickled Pioppini, Chervil
  • Chaat Tartlet VEGAN | Potato & Chickpea, Radish, Tamarind & Mint Chutney, Micro Celery
  • Patatas Bravas GF, VEGAN | Potato, Garlic Aioli, Salsa Brava
  • Chicken & Pepper Jam | Mini Waffle Cone, Chive
  • Herbed Goat Cheese & Grape Tart VT | Whipped Goat Cheese, Pickled Grape Rings, Fennel Granola, Chervil
  • Burrata & Blistered Grapes GF, VT | Arugula, Red Endive, Fennel, Vin Cotto, Marigolds, Granola Crisp
  • Shaved Parsnip Salad GF, VEGAN | Little Gem Lettuce, Golden Raisin, Sunflower, Tarragon Vinaigrette
  • Pumpkin Sformato GF, VEGAN | Delicata Squash, Burgundy Cranberries, Pumpkin Seed Tuile, Truffle Pumpkin Vinaigrette, Red Watercress, Marigolds
  • Kale & Watercress Caesar Salad GF, VT | Pickled Onion, Caperberries, Black Pepper Parmesan Frico, Lemon Pepper Vinaigrette, Vegan Caesar Dressing 
  • Marinated Black Bass GF, DF, CN | Sofrito Braised Kale, Roasted Peppers, Caperberries, Almonds
  • Atlantic Cod | Brown Butter Cornmeal Tuile, Roasted Kabocha Squash, Yu Choy, Broccolini, Lemon Miso
  • Citrus Grilled Chicken GF, DF | Orange Emulsion, Brussels Sprouts, Crispy Quinoa Orange Gremolata, Mustard Herb Sauce 
  • French Onion Short Rib GF | Caramelized Onions, Gouda Gratin, Broccolini, Crispy Thyme 
  • Baked Parsnip GF, VEGAN | Riesling Braised Cabbage, Roasted Apple, Sunflower Crisp, Red Vein Sorrel, Vegan Sour Cream
  • Soy Orange Braised Daikon GF, VEGAN | Bok Choy, Forbidden Rice, Sesame Seeds, Fresh Herbs, Flower Yuzu Pearls, Crispy Ginger
  • Dark Chocolate Entremet | Passionfruit, Raspberry Caramel, Crystallized Chocolate, Whipped Ganache, Dried Rose Petals, White Chocolate Petal
  • Paris Brest CN | Hazelnut Choux, White Chocolate Citrus Mousse, Whipped Ganache, Blood Orange, Gold & White Chocolate Baton
  • Matcha Meringue GF | Whipped Ganache, Grapefruit, Pineapple, Nasturtium Leaves, Yuzu Pearls, Matcha Powder
  • Banana Hazelnut Cake CN | Hazelnut Financier, Coconut Mousse, Banana, Hibiscus, Espresso Crumb

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