Champagne brut let cru, NV, smoked bone marrow bruschetta.

With cured salmon roe on junko's hearth bread.

Anchovy, anchovy butter, Junko's hearth bread la Collina malvasia, burrata, quince, hearth bruschetta.

Parma, aged 30 month.

Chickpea, smoked bone marrow, salsa verde.

With crisp pumpernickel.

Quince, thyme, vin santo, cacao nibs.

30 month parmigiano-reggiano, sage, squash brodo.

7 wagyu, crostini, lardo.

With toasted anchovy and pecorino crostini.

Honey crisp apple, gorgonzola dolce, hazelnut crema.

Taggiasche olives, anchovies, heirloom beans, Meyer lemon.

Octopus scampi.

Belgian endive, quince, salsa verde, yogurt.

Smoked potato, la tur.

Mascarpone, burgundy truffle.

Pinenut crema, cumin, cayenne, lime.

With cardoon blossom, vanilla sea salt.

With mint cocoa crumb.

With roasted huckleberries, cocoa crumb, milk chocolate.

With quince sorbetto, cardamom, almond.

With acetaia di giorgio 36year, genepro, balsamico.

Gianduja, ricotta, citrus, honey.