Duck Confit, Figs, Orange County Chanterelles, and Hazelnuts
Fall Grape Tumbler: Coconut Marshmallow, Concord Grape, Coconut-Vanilla Sorbet, Basil Pearls, Tapioca, Coconut Pebbles, and Grape Nectar
Ice Cream Sundae: Whiskey-Fig Ice Cream, Vanilla Cremeux, Speculoos Crumble, Maple Chicharrones “Pop Corn,” Blood Orange Sauce
Autumn Olive Berry Frozen Marshmallow, Tomato Ice, Fennel Emulsion, Pear Gel
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
The Golden Suit
Braised Lamb Neck, Smoked Cauliflower Purée, and Charred Spring Onion Salad
Trio of Beets: Cured, Forgotten, and Pickled, with House Ham and Dill Sauce
Potato Gnocchi, Mushrooms, Sea Island Red Peas, Arugula, and Cruze Crème Fraîche
Autumn Leaves
Collard Greens, 'Nduja, Bacon, Hominy, and Pepper Vinegar
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
Warm Butternut Squash, Melted Leeks, Squash Seeds, Marjoram, and Brown Butter-Shellfish Bouillon
White Japanese Yam Custard, Maple Pecans, Brown Butter Shortbread, Pomegranate Jam, Crème Fraîche Ice Cream, and Wood Sorrel