Chefs Club by Food & Wine

Artisanal crafted cured meats, pickled vegetables, grain mustard

Pate de fruit, local beer mustard, pickled black grape

Fried fennel, lemon, aioli

Black trumpet mushrooms, pear vanilla puree, lavash

Sake lees, green apple, buttermilk

Preserved lemon leek, fine herbs, bread crumbs

Jalapeno doughnut

Potato gnocchi, braised Colorado lamb shoulder

Orange supreme, tatsoi, red shiso, preserved lemon vinaigrette

Smoked tomato, malt cracker, wild watercress

Fregola sardo, new potato, chardonnay

Grapefruit, sheep's milk feta, pine nuts

Potato, herb crème, Benton ham

Sour cream, lightly cooked kale

Pork loin saltimbocca, cola braised bone in belly, scrapple, pomme puree, red eye gravy

Hen-of-the-eoods mushrooms, tatsoi, savory creme anglaise

King trumpet mushrooms, guinea hen egg, sage

Grilled rappini, mustard seed spaetzle, port gastrique, foie gras snow'

Warm mushroom salad, barley, wheatgrass

Fennel, lemon, sultanas, pine nuts

Garum, klee, raisin, fennel seed, brown butter

Grilled kale

Bacon, dijon mustard

Mushroom dressing