New Dishes On Twenty Twenty’s Fall Menu

This 3-year-old fine-dining nook tucked in Royal Palm Place is offering its fall menu with 15 artistic new dishes up to New Year’s.

“The fall season is always our biggest change,” says Rhonda Weisheit, owner with her chef husband, Ron.

Contemporary American highlights include pumpkin soup with crispy prosciutto and port-wine cherries ($12), vanilla clove rubbed duck breast with foie gras butternut ravioli ($40) and grilled venison rib chop ($46).

Grilled venison rib chop with Concord grape brine, taleggio potato, braised cabbage and Concord grape demi. (Benjamin Rusnak/Courtesy)

“I think fall is my favorite time of year,” Ron says. “You get the squashes, Concord grapes, as well as apples from my wife’s home state of Maine.”

One of his new favorites is the prosciutto-wrapped foie gras with Concord grape puree, lemon basil and star anise apple ($25).

“It has all the flavors of fall, and the apple, grape and basil complement the salty richness of the prosciutto foie gras,” he says.

He also favors the chocolate wasabi braised beef short ribs ($42).

“The chocolate wasabi lends a sweet, robust flavor to the melt-in-your-mouth short ribs, and the chai potatoes and house-made ginger powder tie it all together,” he says.

Finales include guava sticky pudding cake with Grand Marnier caramel sauce and pumpkin cheesecake creme brûlée (both $10).

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