Fuel fall with Rioja's new autumn menu
|Spinach veloute soup and chestnut soup with foie gras terrine from Rioja|
|Warm Brussels sprout salad|
Her autumnal ingredients -- Brussels sprouts, Muscovy duck, black mission figs, squash, Medjool dates, sweet apples, quince, celery root, beef short ribs -- bring crisp weather glories to the plate and brilliant flavors to her Mediterranean cooking. Not surprisingly, the new menu spotlights a whole raft of standouts, including the soul-warming braised wagyu boneless beef short rib paired with creamy farro studded with Gorgonzola and a pear and arugula salad, and the gloriously rosy Muscovy duck breast, sliced and fanned, and served with pistachio and pine nut-stuffed Medjool dates and risotto with saffron and Manchego.