Bone marrow cultured butter, pork cracklings, cured egg yolk, Maldon salt, frill lettuce.

Baby carrots lard, carrot top pesto, smoked trout roe, buttermilk vinaigrette.

Cerignola, gaeta, castelvetrano, oil-cured moroccan, picholineand cornicabra olives in a citrus, fennel, garlic and herb marinade.

Weekly selection of 4 artisan cheeses accompanied by tomato-citrus marmalade, salted almonds and Nashville wildflower honey.

Satsuma oranges, guanciale, radish, herbs, olive oil, maldon salt.

Oyster mushroom relish, sourdough croutons, dill.

Bartlett pear, blue cheese, spiced walnuts, roasted pear vinaigrette.

Gigondas lima beans, buttercup squash, Calabrian chilis, mizuna, lemon vinaigrette.

Housemade lamb bacon, navy beans, olive gremolata, ricotta salata.

Fermented fall vegetables, cauliflower puree, caramelized garlic oil.

Baby bull's blood beets, swiss chard, red wine and black garlic vinaigrette, smoked eggplant puree.

Baby carrots, persimmon and caramelized onion relish, sweet potato chips, carrot-persimmon emulsion.

Pink eyed peas, roasted carrots, muscadine puree, housemade pancetta, sorrel.

Chocolate butter cookie, Maldon salt.

Weekly selection of 4 artisan cheeses accompanied by tomato-citrus marmalade, salted almonds and Nashville wildflower honey.

Maple syrup and cinnamon whipped cream, charred apple compote.

Dark chocolate-bourbon ganache.