Served with spiced walnuts. Dijon cider vinaigrette and smoked farmhouse blue cheese.
Served with crisp onions and brioche croutons. Smoked Gouda dressing and applewood smoked bacon.
Served with sesame and beetroot puree. Boiled peanuts and sheep's milk feta.
Served with herbs de provence salt.
Served with grilled cranberry and pecan bread.
Served with warm butternut squash caponata. Herb focaccia bread.
Citrus and tarragon butter.
Chorizo and herbed goat cheese.
Served with apple and fennel. Swiss almond pub cheese and pumpernickel bagel crisps.
Caramelized pork belly and pickled mission figs with arugula pesto.
Elk salumi, pheasant and pistachio pate, lomo, and Cotto, homemade bacon jam.
Served with smoked avocado aioli. Grilled baguette and cornichon.
Served with bacon jam. Bistro Frites.
Saffron and tomato broth.
Chilled sugar beet and buckwheat soba noodles with quick-pickled cucumbers.
Served with smoked pear and pork belly. Elote style corn spoon bread and mezcal laced demi-glace.
Chorizo and roasted yams.
Served with fig and oil-cured olives. Almond couscous with dried apricots and chickpeas.
Served with duck-duck-goose dirty rice. Chermoula and wood-grilled radicchio.
Served with butter-poached chanterelles and roasted autumn squash. Caramelized mushroom puree.
Served with bone marrow butter and cognac laced demi-glace. Potato faux marrow with mustard seed gremolata.
Roasted chanterelles and Thumbelina potatoes.
Served with applewood smoked pork belly. Heirloom hen yolk and white truffle.
Served with rosemary-scented mushroom pan gravy. Parsnip puree and roasted roots.