Puree of parsnip and whispering orchards apples, celery, rosemary, and brown butter.

Wild mushroom crostini, black truffle, and chives.

Local apple, radish, sunflower seeds, and champagne vinaigrette.

Marinated cherry tomatoes, Roth Kase buttermilk blue cheese, bacon, chives, and creamy herb dressing.

Pear mostarda, watercress, marcona almonds, and fig vincotto.

Arugula, smoked pumpkin seeds, ricotta fonduta, tarragon, and vanilla vinaigrette.

American sturgeon caviar, potato lyonnaise, frisee, pickled shallots, dill, and creme fraiche.

Butternut squash caponata, dried cherries, capers, red onion, pistachio, endive, and duck jus.

Black truffle, pecorino, pomegranate, parsley, lemon, and olive oil.

Heirloom squash, black truffle, pine nuts, parmesan, and sage.

Poached duck egg, endive, red onion, Fresno chili, mint, and ricotta fonduta.

Cauliflower, capers, red grapes, radicchio, mint, and prosecco creme.

Braised red cabbage, celery root, horseradish, smoked butter, chives, and dill.

Drewry farms maple, poached pears, Tuscan black kale, cipollini onions, garlic, chili flake, and rosemary lemon jus roti.

Crushed fingerling potatoes, confit garlic, preserved lemon, rapini, chili, and parsley-serrano pesto.

Potato puree, brussels sprouts, pink peppercorns, hazelnuts, braised shallots, and burgundy demi-glace.

Salsify, chanterelle mushrooms, Cortland apple, ginger, and mint jus.