Served with rogue creamery blue cheese, toasted walnuts, pickled jupiter grapes, membrillo, olive oil, and sherry vinegar.
Served with a salad of sugarsnap peas, cucumber, red dragon nappa cabbage, green onion, cilantro, and shiitakes, and a dollop of sesame/wasabe sauce.
Artichoke, broccoli, carrot, yam spear, fingerling potato, turnip, tiny radishes, olives, aioli, and zhug inter alia.
Served with cheese fondue, king trumpet mushrooms, garlicy broccoli raab, and a spiced plum sauce.
Served with butternut squash, shiitakes, toasted cauliflower, and leeks in a very light tomato sauce, with toasted sage leaves.
Served with a buttery stew of savoy cabbage, new carrots, turnips, leeks, fingerling potatoes, and gribiche sauce.
Served with wild rice, new turnips with their greens, pickled cranberries, fresh orange, shiitakes, and a concord grape and duck stock sauce.
Chorizo, prawn, mussels, kale, roasted peppers and white beans.