With a change of season, Wilder will have you drooling over Janos’ new fall menu

Taking advantage of the changing season, Chef Janos Wilder has introduced a fall menu at Janos. Just reading the descriptions of the new menu items will have you drooling as you call to make your reservation. I can’t list them but here’s a sampling: an apple and walnut relleno using local apples, green grapes and walnuts with creamy Mexican cheese stuffed into Anaheim chile roasted and served with a walnut sauce and pomegranate seeds and bacon wrapped dates; foie gras duck confit with chanterelle and lobster mushrooms and Tohono O’ohdam Squash; a chilled Willcox apple cider and fennel soup with light blue cheese mousse, a crystallized apple chip and minted jalapeno syrup; and a Mexican lamb porterhouse with Native Seeds/SEARCH Mole.