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Roasted seasonal vegetables, fuet salami, baguette.
Maple reduction, pomegranate, spicy capicola candied pecans and brillat savarin.
Mosto cotto reduction, basil and cana de cabra.
Citrus, herbs, olive oil.
Pistachios, mint and labneh.
Marcona almonds, olive.
Sweet potato whipped chevre, walnuts, honey and scallions.
Shaved fennel, hazelnuts, orange salsa verde and blu di bufala.
Herbs de provence and mycella blue.
Creme fraiche, pickled fresno and Cheddar biscuit.
Menu for The Truffle Table provided by Allmenus.com
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