Chestnuts, mushroom pearls.

Pomegranate, avocado, arugula, puffed wild rice, anchovy ceream.

Jicama, apples, radicchio, yougurt, elderflower viniagrette.

Beet, “barigoule”, potato horseradish croquette, onion cream, egg mimosa.

Bibb lettuce, grapes, butternut squash, farmer’s cheese, candied walnuts, banuuyls dressing.

Parsnips, carrot, mascarpone cheese, kale, chanterelles, dukkah spiced brown butter vinaigrette.

Pumpkin risotto, bleu cheese brussels sprouts, roulade of hock, sherry pork broth.

Chorizo, turmeric cauliflower, red corn grits, maderia sauce.

Barley, watercress, mango mustard, vinegar demi-glace.

Fondue of spinach, carrots vichy, beech mushrooms, beurre blanc, jasmine rice.

Bok choy, maitake mushrooms, celery root, potato fondant, truffle beurre rouge.

Red cabbage, purple potatoes, shitake mushrooms, lemongrass lobster suace.

Hill farm, tian of potaotes, bell pepper and Swiss chard fondue, pommery mustard jus.

Lentils, cramberries, turnips, brick dough of onion and duck confit.

Broccoli rabe, nebrodini mushrooms, cipolini onions, local polenta.

Sweet potato spaetzle, poached pear, sunchokes, oyster mushrooms.

Jicama, apples, radicchio, yougurt, elderflower viniagrette.

Red cabbage, purple potatoes, shitake mushrooms, lemongrass lobster suace.

Broccoli rabe, nebrodini mushrooms, cipolini onions, local polenta.

Sweet potato spaetzle, poached pear, sunchokes, oyster mushrooms.