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CHEFS COUNTER

MACARON fennel, hudson valley foie gras, pickled red onion

LEMON TART domestic caviar, creme fraiche

CHORIZO MADELEINE smoked red pepper

FLYING DOG BREWERY SPENT GRAINS sweet potato, cultured buttermilk, black lime | 

DUCK TOSTADA pineapple, ramp salsa verde, lavash

HAMACHI green tomato, cilantro, citrus

BROCCOLI peanut broth, crisp garlic, kaffir lime

BEET RAVIOLI cherry glen farm goats cheese, browned butter, gremolata

WILD RICE morel mushrooms, peas, cotija cheese

ROCKFISH artichoke, spring onion, radish

LAMB CHOP potato, chimichurri, cipollini

BEEF CHEEK variations of parsnip, foraged herbs

COCONUT tapioca, eucalyptus meringue, lychee granita

CHOCOLATE cardamom, blood orange curd, pistachio, sage streusel

ORANGE CREAMSICLE