Tickets
coming soon
Saturday
January 10th - 7:00pm
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