Avocado puree, shaved fennel, candied lemon zest, arugula, and tarragon crème fraîche
Thin slices of smoky carrot served with avocado puree, shaved fennel, candied lemon zest, and a light arugula salad
Light gnocchi with Duck confit, peas, feta, olives, basil puree, dried olive, micro radish greens, and duck glace
Layers of eggplant, zucchini, and summer squash stacked with tomato sauce (Vegan)
Grilled 6oz ribeye with carrot puree, fondant potatoes, sauteed chanterelle mushrooms, fried garlic crisps, and a chianti sauce
Carrot purée, braised leek, polenta mushroom cake, and sauce Niçoise (Vegan)
