An Autumn Menu You are Sure to Fall For
“So many great flavors and such a rich bounty of local produce, that is what I think of when fall rolls around,” says The Alisal’s Executive Chef Endy. This year is no exception. The bumper crop of sweet corn, means great corn dishes well into November. Other locally grown favorites are squash, brussels sprouts, persimmons and pomegranates. Even The Alisal’s own garden had a good summer, with an abundance of eggplants and tomatoes sure to show up in some flavorful dishes. Add in tasty braised meats and fresh locally grown herbs and you have all the makings for a fantastic fall menu in The Alisal dining room. Keep reading for a teaser to a Ranch favorite, Pork Chile Verde.
featured dish: pork chile verde
A South of the border savory sensation
Seems like everybody has a favorite menu item at The Alisal, but right at the top of most guests must-have list, is Chef Endy’s Pork Chile Verde. Our Executive Chef, Anthony Endy, has been crafting this tasty dish to rave reviews at The Alisal Rodeo BBQs and when he brings it into the dining room, he just can’t help but kick it up a notch. Imagine the tender slow braised pork shank blending with the zesty tomatillo sauce and served over creamy polenta, a bed of rice, or with a warm tortilla. Wash it down with a cold locally brewed lager and you have an authentic Western feast sure to please the hungriest cowpoke.