The leaves haven’t yet started to change, but the crispness in the air means fall is coming. With it are new menus to highlight the crops and flavors of the season.

At Agua, Chef Jordi Valles has been tweaking the dishes on offer to feature flavors from his home region of Catalonia in Spain. With the idea that “when people are away they like to find flavors of home,” Valles is creating a menu typical to Barcelona, featuring traditional dishes local to that area. His menu will highlight Spanish meats and cold cuts, and he began hanging sausages in August so that they would be perfectly timed for an October menu debut.

While in the summer Chef Daniel Urdaneta at Mosto favors passion fruit, mango and carpaccios, these items are banished in fall to make room for hot appetizers and hearty sides that will help diners ward off the autumn frost. “For autumn and winter I work with more full flavors like saffron, mustard and shiitake mushrooms,” he reveals. “I like to prepare hot soups, stews and different potato dishes.” Urdaneta notes that while you can find most vegetables year-round in Beijing, he’ll focus his produce-based dishes on fall staples like pumpkin puree, roasted potatoes and creamy leeks. Taking a cue from South America, Mosto’s menu will stay warmly inspired by Latin flavors like tequila-lime sauce and chimichurri spice blend.

Farther from the city center, The Orchard is an ideal place to taste dishes highlighting ingredients grown in the restaurant’s organic garden, such as apples and squash. Co-founder Lisa Minder-Wu takes inspiration from the natural surroundings and will incorporate flavors like cinnamon and chestnuts into the menu. As recipes for chilled soups are filed away until spring, items like spicy sweet potato fries and meats smoked with the Orchard’s own apple and pear boughs are a welcome replacement.

Curling up with a sweater and a hot chocolate while overlooking the gardens at the Orchard is enough to make summer feel like a distant memory.