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chanterelles and truffle cream
roasted baby beets and laura chenel goat cheese
hearts of romaine, grana padano, croutons and white anchovies
bacon lardons, crostini and aged sherry
gorgonzola fondue, watercress and truffle
ahi tuna, classic steak and roasted beet
sweet and spicy sriracha sauce
selected cow, sheep and goat milk cheeses with confiture
mushroom duxelles, garlicky spinach and truffle
lentils du puys, thyme and red wine fumet
basque-style with clams, chorizo and cannelini beans
salt roasted potatoes and chimichurri
sesame beans, udon noodles
fingerlings, legumes and hearty broth
root cellar veggies and maitake jus
sweet-sour collards and horseradish gremolata
