butter lettuce with crispy bacon and buttermilk dressing
sweetbreads with maitake mushrooms and frisée lettuce
crispy duck necks with rosemary and garlic aioli
tagliatelle pasta with braised lamb, olives, celery and parmesan
steak tartar with quail egg and toasted baguette
barley and green kale soup with speck and crispy shallots
braised tripe with garlic rubbed bread
blackened shrimp with saffron aioli and up-land cress
mixed field greens with herbs and shallot vinaigrette
crépinette of pork shoulder with sautéed spinach
roasted chicken with beets, broccoli rabe and fingerling potatoes
seared salmon with trumpet royale mushroom, blue hubbard squash and salsify
seared hanger steak and braised short rib with parsnip and potato klöse
calves’ liver with potato rösti, sage and caramelized onions
smoked and roasted pork loin with potato gratin
wild striped bass with rutabaga, cipollini onions and duck broth
spinach gnocchi with sugar snap peas, zucchini and tomato
scallops with flageolets beans, butternut squash and house-made sausage