A Sneak Peek at the New Fall Menu at Garden of the Gods Club

Coming soon to Garden of the Gods Club:  Our new fall menu!

Enjoy the aromas of autumn in the new GGC fall menu… coming soon!

Leveraging seasonal ingredients, such as pumpkin and cinnamon, Executive Chef Steven Weber is already working on an exciting autumn menu likely to send your tastebuds into flavor nirvana.  Today, he carved a few minutes out of his busy day to give us, and our readers, a sneak peek at several of the new dishes coming to the menu in October.  When we snapped these photos, we could just smell the aroma of autumn in these delicious recipes!  Scroll down to get all of the goodness, plus a recipe you can try at home, too.

Lump Crab & Atlantic Salmon Cake

This crab cake is nestled on a napa cabbage and daikon radish salad and garnished with roasted red pepper coulis.

Grilled Colorado Rack of Lamb

Enjoy this favorite local meat prepared with caramelized sweet onion glace de viande and accompanied by parsnip potato and buttermilk puree and seasonal vegetables.

Salad Bouquet

Beautifully prepared, this salad features crispy asiago cheese and balsamic-marinated Roma tomatoes.

Pecan & Herb-Crusted Walleye Pike

Enjoy this fish deliciously prepared with pumpkin cinnamon risotto and seasonal vegetables and orange butter sauce.

---

Can’t wait for the launch of our fall menu?  Want to try your hand at creating this dish at home?  You’re in luck! Chef Steve has graciously decided to share his delicious recipe below.

 

INGREDIENTS FOR PECAN AND HERB-CRUSTED WALLEYE PIKE

Fish:

• 2 6.-oz pike filets, salted and peppered to taste

Crust:

• ½ cup pecans, toasted
• 1 cup panko
• ¼ cup loose parsley leaves
• 3 green onions
• 1 sprig thyme, stem removed
• Flour for dredging
• Egg white for dipping

PREPARATION

Process pecans, parsley, onions, thyme, and panko until coarsely chopped. Dip top only of pike in flour, then egg white, AND then bread crumb mix. Brown bread crumb side in oil in sauté pan until golden, flip over, and put in 400-degree oven until desired doneness.

INGREDIENTS FOR PUMPKIN & CINNAMON RISOTTO:

• ½ cup Arborio rice
• 1 cup water, give or take
• ½ onion, diced
• Drizzle of olive oil
• 1/8 cup butter
• ½ cup large, diced, fresh pumpkin
• ¼ cup grated asiago cheese
• Pinch of cinnamon (be careful; too much will take over the whole dish!)

PREPARATION:

Sauté the rice and onions in the drizzle of oil until onions are translucent. Add water in 4 additions, allowing the rice to absorb each addition. With the final addition, add pumpkin, asiago, and butter. Add enough more water to have the rice be al dente but have a thick sauce to it.

INGREDIENTS FOR ORANGE-BUTTER SAUCE:

• 1 cup orange juice
• 1 clove garlic
• 1 sprig fresh thyme
• 1 chopped shallot
• 10 peppercorns
• ½ cup heavy cream
• Salt to taste
• ¼ cup butter

PREPARATION:

Combine orange juice, garlic, thyme, shallot, and peppercorns. Simmer until reduced to thick liquid; strain. Add cream to the strained liquid and simmer until reduced to coat the back of a spoon. Whip in the cold butter and serve.

ENJOY!