"Embrace the blustery end of autumn with Mirabelle’s “Fallen Leaves on Venison,” a composed entree with seared and braised meat, beluga lentil ragu, and blackberry. Enjoy it a la carte or as choice on the restaurant’s four-course dinner menu. Executive chef Keith Bombaugh is also offering stuffed quail with mustard greens and inventive flourishes including bacon-hazelnut “sand”." - Travis Mitchell