Rice

vanilla scented yam puree, grilled trevisoand hazelnut-pomegranate vinaigrette

with roasted red peppers, dates, toasted almonds and arugula

roasted local squash risotto and chunky gremolata

with avocado mousse, micro cilantro and chile sorbet

market driven

marinated sunchokes, sprouts, and spicy aioli

with violet mustard, candied pineapple, and grilled garlic crouton

with stewed apple spring rolls and molasses gastrique

with crisp proscuitto, endive, pea sprouts

with bacon confit, apples, hard cooked eggs, caperberries and an aged jerez vinaigrette

with dried strawberries, pistachios, manchego cheese, and a light balsamic vinaigrette

pears, endive, radicchio and noble cheddar with pomegranate vinaigrette

with local citrus, frisee, and crumbled ricotta salata in a banyuls vinaigrette

with braised shoulder, chickpea crepes, date jus with spiced yogurt

with roasted baby carrots, king oyster mushrooms and parsley-potato puree

with wild rice ragout, asparagus, spicy tomato conserve and brown butter-balsamic vinaigrette

with soft polenta, long cooked mushrooms, hearty braising greens and black truffle oil

fregola, chinese long beans, arugula, mustard fruits, and a light citrus broth

with blue cheese mash, rapini, and spiced apple slaw

salt roasted fingerling potatoes, chestnuts, brussels sprouts and sage-roasted garlic jus

with soba noodles, bok choy, carrots, green onions, spicy eggplant and hot and sour broth

with spiced vegetable ragout and grilled curried tofu

with duck confit, cavelo nero, poached turnips, fennel and meyer lemon chutney

sweet potato puree, arugula and fresh horseradish cream