Ice Cream Sundae: Whiskey-Fig Ice Cream, Vanilla Cremeux, Speculoos Crumble, Maple Chicharrones “Pop Corn,” Blood Orange Sauce
Butter-poached Halibut, Radicchio, Roasted Mushrooms, Sweet Potatoes, and Vin Cotto
Sizzling Hominy Porridge, Farm Egg, Shaved Brussels Sprouts, Chicken Skins, and Hot Pepper Vinegar
Fluke Crudo, Blood Orange, Fennel, Pistachio, Bee Pollen, Late Harvest Vinegar, and Espelette
Braised Lamb Neck, Smoked Cauliflower Purée, and Charred Spring Onion Salad
Trio of Beets: Cured, Forgotten, and Pickled, with House Ham and Dill Sauce
Mulefoot Hog Belly, Brussels Sprouts, Pickled Shiitakes, and Bourbon-Barrel Smoked Soy Lees
Mountain Ham
Potato Gnocchi, Mushrooms, Sea Island Red Peas, Arugula, and Cruze Crème Fraîche
Reuben: Australian Corned Beef, Sauerkraut, Russian Dressing, Swiss, and Silke’s Light Rye
Cold-smoked Salmon, Cracked Wheat, Black Barley, Elberton Blue Cheese, Tomatillos, Romanesco, and Chamomile-Lemon Aïoli
Grilled Carrots, Carrot Purée, Pickled Carrots, Carrot Top Oil, Buttermilk Ricotta, Brown Butter Egg Yolk, and Kale Furikake
Chocolate Root Beer Cake, Boylan's Red Birch Beer Sorbet, Ginger Marshmallow, Cherry Sphere, and Cherry Pearls
Australian Wagyu Carpaccio, Horseradish, Oyster Mushrooms, Squash Pickles and Seeds, Nasturtiums, and Ranch Dressing
Pittsburgh-style Duck Hearts, Cauliflower, Brussels Sprouts, and Burnt Butter Vinaigrette
Smoked Australian Lamb Rack and Grenache-braised Shank, Winter Mushrooms, Oregon Truffles, Ricotta Gnocchi, Salsify Cream, and Baby Kale
Port Light
Watergate Salad
Rolled Oysters
Burgoo of Kentucky Fried Rabbit, Venison, Wild Board, Salsify, Rutabaga, and Huckleberries