Menus Across the Country Welcome Fall Flavors

LAS VEGAS ( TheStreet) -- Fall is here and foodie thoughts turn to butternut squash, pumpkins and apple picking. Ever on the forefront of the seasons, chefs have incorporated these delectable items into their fall menus and TravelsinTaste has a peek at these top chef's repertoires from now until winter. Get them while they're hot!

In New York at Iron Chef Marc Forgione's eponymous restaurant he's serving up Adam and Eve's temptation in a variety of sensual ways. First off, a veal dish: veal tenderloin with boudin noir, honey crisps, radish, pearl onion and mustard gastrique. The apples are braised for around 40 minutes with white wine, sugar, apple pie spices and cinnamon. It's the perfect blend of fall flavors, and sometimes he even uses the braising liquid in cocktails.

Good news for us all, though: His apple pie souffle is back on the menu, and this time it is served with cinnamon salted caramel and creme anglaise. Rest assured this Iron Chef's menu is sure to tempt one's tastebuds.

If you'd like to enjoy a cocktail with your meal, try the Honey Crisp Apple Pisco cocktail. Pisco is a Peruvian grape distillate combined here with fresh apple juice, cinnamon, clove and simple syrup along with a drop of lemon juice and some baked apple bitters. It is finished off with a sprig of rosemary. Absolute perfection. 

Chef Jim Burke, Food & Wine's Best New Chef and chef of Caffe Storico at The New-York Historical Society Museum & Library, also uses the apple in intriguing ways with his Fall Bellini Stagionale. It's made with prosecco, apple cider and figenza and is the perfect complement to either his Hubbard squash nicchi (a triangular stuffed pasta with brown butter and sage) or his caramelized pork belly, roasted squash, vincotto and spiced froth.

"Hubbard squash is easily my favorite of all the fall squashes," Burke says. "It's an heirloom variety that was all but forgotten until the recent obsession with heirloom varieties of all vegetables. I love it because it has such a deep complex flavor that is so much more than just sweet and allows you to present it simply, as in this pasta, where it is served with only a grating of parmigiano reggiano, a splash of brown butter and sage leaves." 

In Del Mar, Calif., Mia Francesca, the flagship restaurant of chef and restaurateur Scott Harris' Chicago-based Francesca's family of restaurants, serves traditional Italian fare inspired by the Roman and Tuscan regions of Italy. This trattoria is serving up fall flavors in all types of dishes. For the pasta lover it's got a butternut squash-filled ravioli with a brown butter sage sauce.

For those wanting something a little lighter, try the roasted pumpkin, arugula, dried cherries, walnut and apple cider vinaigrette salad. Recently named in Bon Appetit's 50 Best New Restaurants of 2012, sister restaurant Davanti Enoteca offers a salad that couldn't be more "fall" filling: roasted butternut squash with whipped goat cheese, faro and arugula.  

Television's award winning celebrity chef Brian Malarkey, host of TLC's Mega Bites and a past Bravo Top Chef finalist, has a Southern California portfolio of restaurants, each named after a fabric, thus the Fabric Of Social Dining Experiences empire. San Diego's Searsucker serves buttermilk panna cotta with spiced pears and pistachio butter -- surely a dish to tickle the tastebuds. Burlap's Asian "Cowboy" cuisine menu includes Pumpkin & Pomegranate, a pumpkin mousse with pomegranate reduction, pie crumbs and pecan meringue. La Jolla's Herringbone, meanwhile, showcases a concord grape sorbet with puff pastry, mascarpone and candied fennel, and San Diego's urban cowboy diner Gingham is showing the bacon -- apple cheddar crumble, smoked vanilla ice cream and candied bacon. Lastly, Gabardine's apple cinnamon cake with smoked vanilla ice cream and apple compote is the perfect end to a perfect meal.

T. Cook's, the renowned restaurant at the Royal Palms Resort and Spa in Phoenix, Ariz., offers a Mediterranean-inspired menu in a comfortable yet sophisticated atmosphere. Its location in the mansion portion of the resort creates an elegant residential dining experience in which to enjoy a purely apple dessert of either spiced apple and gingerbread upside-down cake or gingerbread cake with granny smith apples braised with cinnamon and caramel.

True Food Kitchen's seasonal menu appeals to anyone seeking a more balanced lifestyle. Balanced doesn't mean boring, though, as its Butternut Squash Pizza with walnut, smoked mozzarella, sweet onion and arugula is sure to hit the spot. "It started when I tasted some great walnut oil and thought it would be great to finish a pizza with that oil. The butternut squash and smoked mozzarella just fell into place when I started thinking about a seasonal change that needed to happen," chef Michael Stebner says.

If you're interested, try True Food locations in Phoenix and Scottsdale, Ariz.; and Santa Monica, Newport Beach and San Diego in California.