F Scott's Restaurant Jazz Bar

Boghosian raisin and duck confit fritter, kale and brazil nut pesto.

House-made butternut squash spaghetti, parmesan snow, crawfish sabayon, candied butternut squash seeds, quail and fig jus.

Braised hock, house made dumplings, mustard greens, carrots, radish, pork jus.

Duck-shrimp broth, wild mushrooms, pumpkin, cocoa foam.

Red cabbage puree, swiss chard broth, pickled chard stems.

Rye bread ravioli, sauerkraut puree, emmenthaler cheese, cranberry mustard sauce, salmon roe.

Pomegranate seeds, grilled gorgonzola stuffed castelvetrano olives, white bal-samic herb vinaigrette.

House-made chorizo sausage, grilled spanish country bread, dried cherry and rioja vinaigrette, manchego frico.

Marcona almonds, dates, rabbit bacon, citrus herbed brown butter, white anchovies.

With farmers market vegetables.

Celery root and lobster gravy, cornbread custard, fried collard greens, black eyed peas.

Herbed spatzle, pickled pearl onions, braised salsify, sauce soubise, shiso salad, sesame crisp, lemon oil.

Orange scallion butter, sweet potato-parsnip hash, baby bok choy, yazoo sly rye porter mustard vinaigrette.

House cured ham, fresh mozzarella, marsala mushroom jus, pan seared chicken liver, oven roasted tomato-caper risotto, sauteed kale.

Rabbit confit and smoked caramelized onion pierogi, sunchoke puree, carrot, arugula flan, parmesan-pecorino consomme.

Golden beet polenta, sauteed red cabbage, cippolini onions, pistachio herb breadcrumbs, tangerine, borscht sauce.

With duck confit and buttermilk white cheddar.

With rosemary salt and spicy aioli.