Rabbit liver mousse. Pickled shimiji and pearl onions. Crispy bacon. Micro coriander.
It was really fun..
Parsnip crusted Short Ribs, Parsnip puree, Butter basted parsnip and a citrus kale.
Icelandic Cod. Hazelnut crusted. Cauliflower. White chantarelle. Wilted and pickled radicchio. Brandade. Beurre noisette.
Snap pea emoltion. Soppressata. Peas. Pickled Pearl onion. Pea shoots.
Salt Cod Brandade. Parsley puree. Toasted bread crumbs. Focaccia.
Confit chicken legs. Black garlic. turnips. Hazelnut pesto. Buck weat and micro Arugula.
Smoked onion puree. Conchiglioni with Pork ragu. Wilted romaine and Pork jus.
Poached Egg, Beurre Noisette Espuma, Marinated Shitake, Pickled Black Radish, Potato Chips
Chef Michele Pizzulo