a menu for october 19

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COURSE 1

Roasted Fig

Guanciale, Chicory, Toasted Hazelnut, Fig Vinegar, EVOO,

C O U R S E 2

Cipollini & Chicory Tarte Tatin

Caramelized Cipollini, Chicory, Fontina Val d'Aosta, Crispy Sage, Brown Butter Cider Gastrique

C O U R S E 3

Alder Smoked Salmon Collar

Preserved Blackberry Chili Glaze, Pickled Cucumber, Rye Crumb, Cultured Cream

C O U R S E 4

Smoked & Glazed Cornish Hen (Half)

Persimmon Glaze, Charred Leek, Confit Potato, Tarragon Oil, Preserved Lemon

C O U R S E 5

Beef Rib

Tamarind Beef Jus, Pickled Shallot, Carrot "Marrow", Charred Fennel (Lightly Pickled)

C O U R S E 6

Apple "Pie"

Cider Glazed Honeycrisp, Smoked Caramel, Vanilla Gelato, Walnut + Feuilletine Crumb, Puff Pastry arlettes