The balloons have come and gone, roasted green chile is thick in the air, and Sol Harvest saw its first frost at the beginning of October. The seasons have changed and fall is in full swing – which means BIG menu changes and Farm & Table!
Earlier this month, we rolled out some amazing autumnal dishes, like these two below – a new pork belly rillette with green chile and house-made applesauce, and a Velarde apple salad with Old Windmill brie:
And this pan roasted chicken with polenta, mushrooms, winter squash, arugula,and sage:
You can take a look at our full new menu right here on our website (spoiler alert: there’s a buttery, chile-y, deconstructed-posole pork dish on there that will blow you away)!
The changes will just keep coming as we head deeper and deeper into fall! Jujubes, one of Chef Jaye’s favorite winter treasures, are finally back, and we will have a salad featuring these beautiful, sweet little fruits very soon! Our winter squash is also starting coming in, so you can bet you will start seeing that all over at the restaurant. Our upcoming pasta special is a house-made winter squash and goat cheese ravioli, with local squash and Old Windmill cheese – served in a New Mexico red chile mole, made with artisanal, single-source cacao from the Dominican Republic.
The falling temperatures may signify a slowing down on the farm, but they also mean it’s time for apples and green chile and pumpkins and jujubes – all those rich, flavorful fall favorites that we love so much! We can’t wait to see them all at your table!