Concord Grape Harvest Focaccia with Housemade Coppa and Stracciatella ($15)
Thin slices of coppa are served on a slate with house-baked focaccia studded with grapes and drizzled in a concord grape syrup. That little ramekin of stracciatella is made for smothering on everything.
Sugar Pie Pumpkin Lobster Stew in its Own Gourd ($26)
Why would you serve this stew in anything but its own gourd? "We made this for a wine dinner once and were just waiting for the fall season to do it again," said chef Carmen Quagliata. Peel back the stem for the lobster meat and squashy insides sitting in a stock with pickled aji dulce peppers. (Doesn't the mini pumpkin look like it has fierce claws?)
Sausage Polenta and Sunny Side-Up Egg with Roasted Pepper Pesto, Hot Chili Oil ($18)
Bits of fennel sausage, breakfast sausage, ham, and other meat scraps from the Union Square Cafe kitchen go into this polenta. "It's like meat pudding," said chef Carmen Quagliata, and it gets some heat from the shishito pepper oil on top.
Slow-Poached Egg with Smoked Mushrooms, Refried Cranberry Beans, Sherry Vinaigrette ($17)
"Smoked shiitakes are like nature's bacon. Pure umami," said chef Carmen Quagliata of this meat-free dish.
Apple Cinnamon Roll ($3 each)
Pastry chef Sunchar “Sunny” Raymond uses a yeast dough "and lots of butter, lots and lots of butter" in these rolls, which get an autumnal topping of cinnamon-speckled apples.