dinner at Clara's

3-course prix fixe for $39, starting Nov. 27

First Course

Soup, made with local ingredients, and always delicious

Greens, seasonal herbs and garnishes, sherry vinaigrette, granola

Winter Salad, butternut squash, sunchokes, chicory, almonds, pears, honey thyme vinaigrette

Second Course

Lake Ontario pickerel, pan roasted, Israeli cous cous, artichokes, brown butter emulsion

Free range chicken breast, pan seared, cider braised collard greens, soft polenta, thyme jus

Angus beef, changes nightly, ask your server

Fish, coast to coast, sustainable catch, changes with the season

Third Course

Pot de creme, coffee bean-dark chocolate, crunchy granola, chantilly

Seasonal fruits, stone fruits and berries, in a mason jar, vanilla honey

Gingerbread apple cake, traditional flavors, with salted caramel sauce

Chef de Cuisine | Elliot Reynolds