Fall Menu Must-Haves

From appetizer, lunch, dinner to dessert – here are some of our favorite dishes from our newly released fall menu. You’ll want to try them al­l!

Appetizers

Fall Menu 2016

Bubbling in a miniature black cast iron pan, the Fiery Black Iron Chili is spicy, cheesy, and perfect for chilly fall evenings!

Roasted Pear Salad Roasted Pear Salad tastes just like autumn with the lightness of feta cheese, fresh fall greens, and sweet smoked walnut vinaigrette. You’ll feel festive after the first bite!

Chicken & Waffles Salad

Drizzled with maple vinaigrette and bacon, Battered Fried Chicken is sweet, salty, and goes with any mood you’re feeling; it’s the ultimate chicken and waffle styled soul-food of salads.

Lunch

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Smothered in pepper jack cheese, the Pan Fried Meatloaf Sandwich is buttery soft with crisp frazzled onions on toasty bread. Savor the different textures as they unravel with each bite.

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If you’re in the mood for something light, creamy, and comforting – indulge in the Pecan Crusted Tilapia, soaked in an orange butter sauce, with delicious root vegetable risotto.

Dinner

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The Filet Mignon Au Poivre is professionally cold-smoked, infused with smoky flavor and grilled. Soaked in a cognac demi-glace cream, the mashed potatoes and brussel sprouts are a perfect complement to this tender and succulent dish.

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House Smoked Pork Chop is deliciously doused in apple brandy and cognac demi-glace sauce, with local apple and sage bread pudding broccolini on the side. The smoky taste evokes a campfire like feeling.

Dessert

Nassau Inn

Mason Jar Pumpkin Pie has a wonderful pumpkin mousse filling with a delightfully light and airy texture. This creamy, soft mouse is such a tasty seasonal dessert, you’ll crave it all season long!

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Flourless Chocolate Cake with Lavender Salt is an indulgent dessert with chocolatey, smooth, soft, melt-in-your-mouth cake embellished by the gentle, sweet chill of Tahitian ice cream and delicate fluffiness of whipped cream. The subtle yet soothing lavender salt is the perfect ending to a serene night.

Enticed? There are many more options for you to discover and enjoy! Come and join us in tasting our new fall menu. Whether you are looking for a place to gather with friends or to indulge in a good meal on your own, we look forward to welcoming you this beautiful season!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

Preparing for Autumn with Chef Michael LaCorte

There’s something comforting about being seated in a historic booth surrounded by carvings of diner’s past, anticipating a rich and savory meal. When enjoying your Butternut Squash Risotto, you feel the nostalgia and wonder about the mastermind behind your warm and tasty dish. A chef’s journey is one filled with selfless time, energy and love, ultimately to provide you with scrumptious food to nurture your mind, body, and soul.

Yankee Doodle Tap Room

You may wonder, how does a chef become a chef? Some say destiny, some believe in luck and happenstance. For Michael LaCorte, it was a mix of both. He worked at a hospital during high school, but with a twist of fate, his friend encouraged him take a job at a local Italian restaurant. This opportunity, along with the generous mentorship from the restaurant owner, gave him the push towards becoming a chef – and never looking back.

Nassau Inn

Nassau Inn

Fast forward to 2016 – Michael’s fourth year as our Executive Chef. The new fall menu is on the horizon, and we were given a chance to interview him about the creative process behind his menu development. When putting the fall menu items together, there were important considerations to be made. Michael believes in tradition, locality, and seasonality.

  • Tradition: Our piping hot, flaky and creamy Nassau Inn Chicken Pot Pie is the ultimate comfort food for the soul. It tastes like home and has been a guest favorite for countless years. The braised short ribs, with its succulent taste and fall-off-the-bone texture, is another long-standing tradition. Indulging in a traditional meal is very soothing after a long day. You can always depend on the Yankee Doodle Tap Room to have comfort food that will put you at ease and fill your heart with delight!

Yankee Doodle Tap Room

  • Locality: It’s important to get ingredients from the best, local places available. Just try the Apple Orchard Salad and you can taste the freshness of deliciously sweet and crisp local apples. Michael personally loves cheese, especially during autumn days. The gourmet cheese shop here in Palmer Square, Olsson’s Fine Foods, is a favorite source.

Yankee Doodle Tap Room

  • Seasonality: With auburn leaves outside and darker autumn evenings, we could use something warm, spicy and cheesy – Fiery Black Iron Chili with Wisconsin cheddar and our House Smoked Pork Chop are especially delicious this time of the year. We only use fruits and vegetables at their peak – just try our Sugar Beet & Bleu Cheese Salad, Roasted Pear Salad or Cauliflower Fritters all of which are busting with flavor. Don’t forget to leave room for dessert. If you’re in a dreamy mood, go for the mason jar Pumpkin Pie, always a crowd pleaser Crème Brûlée with spiced pumpkin or Warm Apple Cobbler, all the perfect ending to your night!

Yankee Doodle Tap Room

Autumn menu planning is an exciting mixture of divergent and convergent thinking. Michael and the chefs collaborate on creative ideas, and then finalize their plans. Before the menu is released, there’s a tasting at the Yankee Doodle Tap Room. All the new dishes are laid out on a big table for everyone to feast on. We can’t wait to try them and share the experience with you!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.