Starker's Reserve

with pumpkinseed vinaigrette and fresh herbs

with jicama and chayote salad, lemon aioli and creamy horseradish sauce

shrimp and crabmeat in a rich cream sauce with fennel and parmesan cheese

with creole beignets, homemade apple butter, roasted pecans and apple cider sauce

with local cucumber, avacado, cilantro salad and spicey lemon vinaigrette

with granny smith apples, maytag cheese, spiced walnuts and pommery mustard vinaigrette

with pecorino shavings and white anchovies

with watercress, hazelnuts, goatcheese and crispy shallots

with parsnip puree, melted leeks, watercress and brown butter emulsion

with salsify, black trumpet mushrooms, dijon potatoes and herb veal sauce

with roasted baby turnips, French breakfast radishes, local greens and white truffle essence

with wild missouri persimmon glazed beans, sauteed broccolini and crispy red onions

with shrimp, crab and scallop stuffed mirliton, sauteed spinach and cajun andouille gravy

with caramelized brussel sprouts, great northern beans and orange and kalamata olive salad

with whipped potatoes, beau solais farms oyster mushrooms and garlic bordelaise

with caramelized brussle sprouts, pearl onions,

with cleo's snickerdoodles

with french press coffee

with white chocolate grand marnier sauce

with blackbery ice cream and whipped cream