Menu

• Smoked Parsnip
  Crab Velouté, Nasturtium
  B.J. Smith & Ned Elliott
• Kelp-Cured White Fish
  Herb Oil, Pickle, Yuzu Kosho
  Tim Archuleta
• Apples & Bacon
  Crown Maple, Lemon, Tardivo, Fennel
  Eric Gabrynowicz
• Spanish Mackerel
  White Soy, Yuzukosho Spiced Whipped Lardo, Burnt Avocado, Pickled Pig Skin, Chicharron Dust, Radish
  Aaron Hoskins & Carlos Salgado
• Louisiana Carrots
  Citrus, Yogurt
  Kristen Essig & Giorgio Rapicavoli
• Butternut Squash
  Fermented Strawberry, Savoy Cabbage, Apple, Soy Ramps
  Josh Jones & Justin Carlisle
• Culatello
  Curry Leaf, Strawberry Mostarda, Perietaria, Mesquite Bean Syrup, Meyer Lemon, Sunchoke “Salt Shake”
  Melissa Moss & Nate Hobart
• Venison Heart Mille-Feuille
  Nicholas Wilkins & Scott Vivian
• Lamb Two Ways
  Lamb Head Barbacoa, Hominy, Quail Egg and Lamb Heart Tartare, Egg Yolk Carpaccio, Shaved Cured Lamb Tongue
  Steven McHugh & Rich Parente
• Cincinnati-Style Chili
  Lamb Neck Mole, Cocoa Noodles
  Richie Nakano & Trevor Kunk
• Spicy Pork Ragu
  Rice Cakes
  Johanna Ware & Tim Maslow
• Pig Tail Tortelloni
  Oyster Pudding, Bitter Greens, Brodo
  Anthony Fusco & David Santos
• Squab Two Ways
  Squab Breast, Pastrami Cuttlefish Ribbons, Turnip “Risotto” and Confit Squab Legs, Black Garlic Spaetzle, Kohlrabi
  Eric Samaniego & Matthew Gaudet
• Parsnip & Citrus
  Parsnip Cake, Tangerine Gelée, Pecan Ash, Burnt Orange
  Kerstin Bellah, Michael Thiemann & Matt Masera
• Beet
  Malt, Milk Chocolate, Strawberry
  Jessica Perez & Steven Cak