Cozy Up to the New Fall and Winter Menu at tredici NORTH

One of our Purchase favorites is enticing us all over again with traditional — and some decidedly not — seasonal flavors.



Their brunch menu had us drooling over the summer, but now that it’s fall the latest seasonal updates to the menu at tredici NORTH have our minds wandering to cool autumn and chilly winter nights spent with friends over warm, hearty dishes and homemade cider … actually a lot of cider.


Photo courtesy tredici NORTH

Crisp shaved Brussels sprouts are balanced by roasted butternut squash, currants, tart diced apple, and savory chunks of duck bacon.


Appetizers like the wild mushroom and Brussels sprout salads remind of us long walks through the woods. Earthy flavors such as the aforementioned mushrooms with truffles, or butternut squash with toasted pine nuts and honey make us long for a fuzzy sweater, which we realize is an odd thing for Brussels sprouts or arugula to convey.


Photo by Dave Zucker


Wild mushrooms have also wound their way into this season’s rendition of the free-range chicken. Elsewhere on the entrée front, the tomahawk pork chop amps up the autumn flavors with caramelized onions, rich Gorgonzola cheese, applewood smoked bacon, and diced green apple. This bone-in beast is a perfectly balanced assortment of flavors and textures.


Photo courtesy of tredici NORTH


Two of the most unexpected seasonal choices on the menu actually came from the pasta group. The ravioli zucca is homemade and filled with a blend of ricotta, burrata, and asiago, and comes in browned butter with a roasted pumpkin–butternut squash–sweet potato crema, and is finished with a whiskey-sugar brûlée. It’s creamy, sweet, and warm; everything you want out of a good meal on a cold autumn night. We also got to try one of the weekly specials, a ravioli with lamb ragout. Between the pearls of ground lamb and peas in the ragout, it was almost like feasting on an Italian shepherd’s pie.


Photo by Dave Zucker

Specials are a fantastic way to taste-test whatever Chef Guiseppe Fanelli has been toying with lately.


Also, did we mention the cider? Yeah, the seasonal cocktails were on pointe, with drinks like the Apple Pie-tini, Drunken Pumpkin, and the Killer Bee’s Knees with honey and elderberry bringing seasonal flavors to the fore in light ways that make ordering one of each very, very tempting. The standout, however, has to be the Spiked Apple Cider — made with homemade cider, fresh cut local apples, whole cinnamon sprigs, and enough rum to knock you on your butt, this deceptively delicious punch is sort of a cider-sangria.


Cocktail Photos courtesy tredici NORTH

The Drunken Pumpkin martini


The Spiked Apple Cider


The Apple-Pie-tini


​Don’t think tredici NORTH forgot about you, designated drivers. For your pleasure in these colder months, valet parking on weekends is a delight. (Just don’t be like us and drive right past the sign. That’s probably a faux pas.)

As always, though it has nothing to do with the fall menu in particular, we highly recommend not skipping dessert as the chocolate tres leche cake and chocolate Nutella lasagna are still the perfect way to end your evening.

 

tredici NORTH
578 Anderson Hill Rd., Purchase
914.997.4113

 

 

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