Fall 2018 Menu11.4.2018
Pig Skin | Raspberry Vinegar | Raspberry Salt
Snacks
Trout Skin | Dill | Fermented Collard Green Powder
Pig Skin | Raspberry Vinegar | Raspberry Salt
Chicken Skin | Pine Salt | Rosemary Emulsion
60 Day Aged Beef Tartare | Burnt Wild Onion| Fermented Ramps
Bread | Cultured Butter | Chicken Drippings | Jamon Humboldt Park
Corn Soup | Egg Yolk | Huitlacoche | Smoked Goat Curds
Creamed Mushrooms | Duck Tongues | Violets
Sturgeon | Pickled Garlic | Smoked Potatoes | Kohlrabi Kraut | Whey
Duck Breast | Fermented Plum | Heart | Liver | Salted Gooseberry Powder
Short Rib | Charreed Onion | Soubise Puree | Thyme
Foie Gras | Blood Cracker, Fermented Blueberry Powder
Squash Tea
Quince Granita | Goat Yogurt Mousse | Rosemary Candy
Pawpaw Sundae| Miso Caramel | Pine Nut Granola
Honey Pie | Rose Meringue, Bee Pollen
Parsnip Cake | Parsnip Granola | Buttermilk Ice Cream