Bistro Montage

Bistro Montage chef Enosh Kelley does not like to repeat recipes, so as the season changes, some menu items are retired as others are created at the Ingersoll French restaurant. Dishes like the skate wing and the burgers are signatures that remain, while the dawn of winter means new recipes such as Riesling chicken and beef bourginon, sides such as spaetzle, and the introduction of seasonal ingredients such as leeks, black truffles and sweet potatoes.

The menu will continue to be assessed and tweaked as the season progresses. Bistro Montage offers two price-points for its prix fixe. The winter menu at the $27 price point breaks down as follows (choose one at each course):

Starter: French onion soup, soup du jour

Entree: choice of two burgers, skate wing, small chicken, beef bourginon

Dessert: crème brûlée, flourless chocolate torte, ice cream, sorbet selection.

Find it: 2724 Ingersoll Ave.

Cost: $20-$27

Prix fixe hours: 5-10 p.m. Tuesday through Thursday; 5-11 p.m. Friday and Saturday

Info: 557-1924; bistromontage.com

Lucca

For Lucca chef Steve Logsdon, a change in seasons means a change in pastas and vegetables, with more squash and Brussels sprouts. While the overall format of the prix fixe stays the same — two courses for $30 and an option to pay additional for dessert — some of the first course options shift toward seasonal ingredients. The menu changes nightly. A recent sample menu includes the following options (choose one at each course):

Primi: risotto, gnocchi, carbonara

Secondi: scallops, salmon, chicken, pork, steak

Dolci (additional charge): panacotta, chocolate cake, apple cake.

Find it: 420 E. Locust St.

Cost: $30 for two courses, an additional $7.50 for dessert

Prix fixe hours: 5-10 p.m. Tuesday through Saturday

Info: 243-1115; luccarestaurant.net

Proof

Carly Groben, chef and owner of Proof, believes that the seasonality of a meal creates a relationship between the diner and the time of year. In addition, using ingredients in peak season provides taste benefits as well. Winter at Proof means an emphasis on grains, including barley, faro, wild rice and polenta. And root vegetables like yams, sweet potatoes, and Brussels sprouts. Proof’s Friday night prix fixe menu changes weekly, but a recent outing brought the following three-course menu (choose one at each course):

First: lamb and goat cheese frittata, cauliflower and Gruyere bisque, spinach and pomegranate seed salad

Second: pork and black-eyed pea fritter, duck and apricot wild rice risotto, bacon-wrapped scallops

Third: cheese plate, almond raisin bread pudding, chocolate cake and pumpkin coconut gelato.

Find it: 1301 Locust St.

Cost: $35

Prix fixe hours: 5-10 p.m. Fridays only

Info: 244-0655; proofrestaurant.com