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Fall is harvest time on Martha's Vineyard. Fall begins in the warm bright blue days of September. Our gardens often have bachelor's buttons, dahlias, and of course rosemary well into December. Eggplant, Tomatoes, Oregano, Thyme, Rosemary, Squash, and Beans are all readily available and abundant. The cool days of Fall bring the best mesculan greens ever tasted.

Roasted Tomato and Eggplant Soup
Beef Tenderloin with Arugula Mashed Potatoes
Greens and Yellow Beans with Shallots

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Morning Glory Corn Chowder
Pork Tenderloin on Black Raspberry Reduction with Mango Chutney
Squash Risotto
Field Greens with Shaved Beets

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Lobster Bisque
Seared Halibut with Corn Buerre Blanc
Vanilla Infused Smashed Yams

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Carrot and Ginger Soup
Scallops with Vegetables and Cream
Mushroom Risotto
Spring Field Greens with Truffle Oil and Aged Balsamic Vinegar

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Wild Mushroom Soup
Fresh Pasta Roll with Spinach, Squash and Our Own Squash
Roasted Tomatoes with Hearty Field Greens

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Fresh Crab Cakes
Grilled Duck Breast with Peaches and Thyme on Roasted Squash
Vegetable Medley
Salad with Julienne Pears and Blue Cheese




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	> Fall Menu Fall Menu Fall is harvest time on Martha's Vineyard. Fall begins in the warm bright blue days of September. Our gardens often have bachelor's buttons, dahlias, and of course rosemary well into December. Eggplant, Tomatoes, Oregano, Thyme, Rosemary, Squash, and Beans are all readily available and abundant. The cool days of Fall bring the best mesculan greens ever tasted. Roasted Tomato and Eggplant Soup Beef Tenderloin with Arugula Mashed Potatoes Greens and Yellow Beans with Shallots ~ Morning Glory Corn Chowder Pork Tenderloin on Black Raspberry Reduction with Mango Chutney Squash Risotto Field Greens with Shaved Beets ~ Lobster Bisque Seared Halibut with Corn Buerre Blanc Vanilla Infused Smashed Yams ~ Carrot and Ginger Soup Scallops with Vegetables and Cream Mushroom Risotto Spring Field Greens with Truffle Oil and Aged Balsamic Vinegar ~ Wild Mushroom Soup Fresh Pasta Roll with Spinach, Squash and Our Own Squash Roasted Tomatoes with Hearty Field Greens ~ Fresh Crab Cakes Grilled Duck Breast with Peaches and Thyme on Roasted Squash Vegetable Medley Salad with Julienne Pears and Blue Cheese


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Kitchen Porch Catering 508-645-5000 Kitchen Location: Martha's Vineyard Business Park (at the airport) 14 A Street, Edgartown, MA © Copyright 2010 Jan Buhrman / Kitchen Porch. All rights reserved. Web Design and CMS by goffgrafix.com of Martha's Vineyard

Fall Menu