Gilbert's

with braised pork belly and serrano chile

with pulped avocado, orange cells, pickled ginger and wasabi oil

with housemade honey crisp apple butter, raisin-pecan bread and balsamic cream

with baby beets, local ramps and spicy carrot broth

with pickled beet salad and red wine syrup

with marinated white anchovies, crispy garbanzo beans and grainy mustard dressing

with candied pecans, Maytag bleu cheese and balsamic reduction

with lemon scented orzo, crispy capers and micro radish salad

with herbed potato puree, wild mushroom ragu and merlot sauce

local baby bell peppers, organic ricotta cheese and red bell pepper broth

with first of the season autumn vegetables, apple wood smoked bacon and savory chicken broth

with sun dried tomatoes, eggplant caviar, braised artichokes and citrus butter sauce

with butternut squash puree, wilted greens, roasted nectarines and soy-maple syrup

with seared Canadian foie gras, braised organic cabbage and foie gras sauce

caramelized onion strewn toasted quinoa, green garlic studded pearl barley and chive Arborio rice

with mitake mushroom & sweet pea fricassee, pea shoots and lemon nage