Chef Brian Doherty makes the most of fall harvest flavors in the latest seasonal menu at the Woodmark’s Beach Café at Woodmark Hotel in Kirkland. It’s especially present in his confit of delicata squash and black truffle ravioli, a multilayered dish that combines the distinct sweetness of the hard winter squash with the unmistakable umami-earthiness of black truffles. Combined in a creamy ricotta filling, it’s contained within sachets of handmade pasta.

Pro tip: If you happen to see the carrot risotto on the menu, get that in your belly — typically offered as a pairing with the main course fish or meat specials, it’s a side dish that stands on its own and showcases Doherty’s talent for getting folks excited to eat their veggies.