Agave Ginger Rye Toddy
Blueberry Pancakes with Berkshire Maple Syrup
Artichoke Provencal with Poached Egg, Parmesan Bread Crumbs and Pancetta
Crispy Veal Sweetbreads, Morel Mushrooms, Roasted Beets, Minus Eight Vinaigrette
Bagna Cauda
Black Sea Bass Carpaccio with Peppadew Peppers
Blue Fin Toro Tartar, Cauliflower "Cru et Cuit" with Golden Oscetra Caviar
Apple Cider Marinated Cervena Venison, Winter Vegetables and Wild Rice Medley, Port Wine and Juniper Reduction
72-Hour Short Ribs with Apples Sous Vide, Matchstick Potatoes, and Salad
autumn leaf
Poire Willows: Dark Chocolate Bombe with Poached Pear and Truffles
Crawfish Remoulade Deviled Eggs with Petrossian Caviar
Frozen Chevre Parfait, Financier, Poached Pears, and Caramel Croquant
The Boston Healer
Salumi Board: Goat and Lamb Cacciatorini, N’duja, and Ventricina Teramana
Smoked Salmon Belly, Golden Egg, and Parmesan Vinaigrette
Australian Lamb Loin Brochette, Eggplant, Pearl Onion, Golden Raisin Puree, and Preserved Lemon Crema
Peekytoe Crab Crostini, Fennel Mayonnaise, Radish and Nasturtium Vinaigrette
Sake Lees-cured Diver Scallops, Sauerkraut, and Cabbage Ice
Australian Beef Carpaccio, Bone Marrow Béarnaise, and Puffed Beef Shin Tendon