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c o l d

italian beef
beef tartare / spicy giardiniera / oregano aioli / provolone foam

caesar salad
romaine hearts / parmesan fluff / spanish anchovies / brioche twinkie

heirloom beets
hazelnut clusters / pickled pears / micro arugula / horseradish froth

braised octopus
herbed tabbouleh / lemon granita / olive powder / caper vinaigrette

h o t
chestnut bisque
maple marshmallow / stewed quince / fried sage / crème fraiche

duck ravioli
pomegranate seeds / tuscan kale / crumbled gorgonzola / port reduction

cheddar risotto
sheboygan bratwurst / green apples / glazed onions / cheez-its

gingerbread sweetbreads
candied yams / baking spices / cranberry paint / pine essence

s e a
arctic char
brussels sprouts / turnip confit / mustard caviar / cider bubbles

pumpernickel sturgeon
potato mousse / savoy cabbage / toasted caraway / sauerkraut jus

sea scallops
french lentils / marcona almonds / raisin chutney / cauliflower puree

local whitefish
smoked clams / blistered corn / celery root / crispy pancetta

l a n d
chicken cordon-bleu
kentucky ham / glazed carrots / pea tendrils / gruyere fondue

pork belly
artisan grits / collard greens / fried pickles / root-beer bbq

beef stroganoff
peppered spaetzle / chanterelle mushrooms / shallot compote / sour cream

colorado lamb
refried chickpeas / smoked tomatoes / broccoli raab / saffron yogurt

s w e e t
chocolate torte
butterscotch gelato / rum sabayon / candied pecans / cocoa nibs

orange dreamsicle
citrus supremes / crunchy meringue / mexican vanilla / ice milk

caramel apple
toasted peanuts / shortbread cookie / sea salt / calvados essence

pumpkin pie
sponge cake / cinnamon stick / ginger gel / pie crust

merlin verrier / chef de cuisine