A tasting of house-made cured meats black pepper salame, soppressata, coppa, lonza, n'duja and lardo crostini.

Abbaye de belloc, smokey blue, piper's pyramid and pleasant ridge reserve with nuts and mostarda.

With lemon, garlic, and extra virgin olive oil.

With lentils, roasted beets, parsnips, and carrots.

With calabrian chili oil and mint.

With pickled sunchokes, parmesan and arugula.

With red onion jam and minus8 verjus.

With horseradish mignonette.

With kabocha squash and charred radicchio

With brodo parmigiano and perigord black truffles.

With kabocha squash and charred radicchio.

With littleneck clams and parsley.

With duck confit, broccolini, and chili.

With cippolini and sage.

With white beans, cavolo nero, and bergamot oil.

With salsify, bone marrow, and salsa verde.

With savoy cabbage and polenta.

With farro verde, rocky's greens, and poached quince.

With potato puree, crispy potato, and hen of the woods mushrooms.

With dried peach compote, caramel, and almonds.

With caramelized pineapple and mint.

With bittersweet chocolate budino and kumquat conserva.

With honey crisp apples and rosemary.