Savory Forager’s Madeleine with Bay, Nigella Seeds, Fennel Grass, and Caramelized Onions
Suckling Pig Stuffed with Chile Cornbread, Roasted Chestnuts, Buttermilk, and Crown Pumpkin
Sweet Potato Soup with Spiced Pumpkin Cake, Pecan Gianduja, Pickled Raisins, and Sour Cream Ice Cream
Warm Milk Punch
Islay Hot Toddy
Autumnal Morning: Ginger Panna Cotta, Sweet Potato Cake, Yogurt, Soy Milk Ice Cream, Red Currants, Pecan Gianduja, Beets, and Smoke
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
Fluke Crudo, Blood Orange, Fennel, Pistachio, Bee Pollen, Late Harvest Vinegar, and Espelette
Tennessee Corncake with Moonshine Syrup, Burnt Meringue, Buttermilk Ice Cream, and Citrus Segments
Double Smoked Ham Dip
Braised Lamb Neck, Smoked Cauliflower Purée, and Charred Spring Onion Salad
Trio of Beets: Cured, Forgotten, and Pickled, with House Ham and Dill Sauce
Smoked Nib Brittle
Calamares a la Parrilla: Squid, Aji Amarillo, Black Mojo de Ajo, Parsley, and Aleppo Pepper