image Our Menu is Heating Up For The Fall

September 10th, 2013 by Von Luger

Hello All! Summer has come to a close and we have had the most memorable time serving great food, refreshing drinks, and soulful jazz to the people of downtown Scranton. Thank you to everyone who shared their sunshine-filled days and joyful nights dining with us.  The change in seasons is upon us and, while the weather is getting cooler, the menu is spicing up!

We sat down with Chef Michael McCully to talk about what we can expect to offer you this Fall. 

Q: What Fall flavors can we expect to see on Carl von Luger’s Fall Menu?
A: I will be working with all the seasonal favorites; Pumpkin, Squash, Brussels Sprouts, Sweet Potatoes, Parsnips, Turnips, Apples, Pears, Pomegranate, Nutmeg, and Cinnamon.

Q: What menu items can we look forward to on the Fall Menu?
A: Chilis, Stews, and Soups. A puree of Pumpkin Soup, where we use a whole fresh, roasted pumpkin. Smoked Cheddar & Sweet Onion Bisque, Cream of Mushroom, Parsnip & Apple. Several rich, warm soups and stews; slow cooked dishes and heavier sauces.

Q: What are you personally most excited about cooking for Fall?
A: Braised Short Ribs, Braised Pork Shoulder, Roasted Halibut, Scallops with Butternut Squash Risotto. Using warmer sauces with Maple and Brown Butter. I plan to prepare Duck Breast, perhaps with a Cranberry Orange Chutney and Sauteed Swiss Chard. Pan Seared Brussels Sprouts in Bacon fat. Parsnip Puree or Roasted Parsnips & Rutabaga. Grilled Pork Chops with Homemade Apple Sauce.  I’ll accompany the Steaks with heavier sauces too; Dried Fruit Demi Glace, Dried Cherry and Cabernet, or Roasted Garlic.

A: I also prepare a Sweet Potato Gnocchi that is always a favorite. For Lunch I plan to offer a Pulled Pork Sandwich with a Cheddar Cheese Sauce & Horseradish. I’ll also be adding delicious Candied Nuts to the Salads; Pecans, Walnuts, and Roasted Pumpkin Seeds.

Q: What about Seafood?
A: Seasonal Seafood will be accompanied by warm dishes such as Creamy Risotto, Sweet Potato, Mashed Potatoes, and Fruit Puree.

Q: What Fall Desserts will be added?
A: We will add our favorite seasonal desserts of Pumpkin Cheesecake and our Pumpkin Lush Pie. We will also offer a Fresh Fruit Dessert.

Q: Why is Fall your favorite time of year to cook?
A: The flavors! Using aromatic Fall flavors and ingredients sets my mind at ease; they are calming and comforting scents. The change of season is nice because it inspires fresh concepts but it also reminds me of past ideas and traditional favorites. It’s a great time to experiment and try new things! Dishes are much warmer and hold so much flavor.

Q: Any special events planned for the Fall?
A: I’m planning a Beer Pairing Dinner for October. I love to cook with Beer and it pairs so well with Fall ingredients. I will use Beer in the dishes as well as a Beer Pairing. It’s going to be great! Something you won’t want to miss.


More information about menu changes and special events will be updated on our website soon.

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