rutabaga soup garnished with spiced pear with sorrel, cider cream, puffed wild rice, rosemary oil

black pepper pork carpaccio, lacinato kale, house giardiniera, sarvecchio vinaigrette

bone-in beef back rib braised in red wine, truffled sweetbread, pearl onion, rainbow carrot, brussel sprouts, yukon gold potato

monkfish quenelle in sauce nantua, winter squash, salad of shaved fennel, sorrel, preserved lemon

ratatouille
eggplant, bell pepper, butternut squash, heirloom tomato sauce topped with baked chèvre and pepitas

dark chocolate delice with hazelnut cremeux, carmelized dark chocolate, warm concord grape gastrique

coconut poached pear cardamom and star anise chantilly beurre aux pignon and ginger streusel