Severance Restaurant

Sponge cake, whipped ganache, and coffee fluff.

Butternut squash, toasted walnuts, greens, and buerre noisette.

Eggplant, zucchini, squash, basil pistou, and olive tapenade.

Roquefort, local goat cheese, micro brie, fig jam, fennel-citrus salad, and baguette crisp.

Vanilla grapefruit buerre blanc, polenta, and a quenelle of basil oil.

Beet-goat cheese, carrot-chipotle, and blackberry-brie.

Sautéed parsnips. Maple cider syrup.

Beet-horseradish and vodka-fennel salad.

Mixed greens, fresh berries, feta, marcona almonds, and balsamic vinaigrette.

Roquefort, toasted walnut, champagne vinaigrette.

Crisp house bacon, local hard boiled egg, lakeerie creamery aged goat cheese, and sherry vinaigrette.

Roquefort, local goat cheese, micro brie, fig jam, fennel-citrus salad, and baguette crisp.

Whipped parsnips, carrot confit, and micro arugula.

Black linguini, rainbow chard, micro beet greens, and blood orange syrup.

Vanilla grapefruit buerre blanc, polenta, and a quenelle of basil oil.

Bodin blanc, pork belly, grilled tenderloin of pork, fig jam, potato croquette, and grain mustard.

Butternut squash, toasted walnuts, greens, and buerre noisette.

Eggplant, zucchini, squash, basil pistou, and olive tapenade.

Mocha-chocolate, citron, and strawberry.

Sponge cake, whipped ganache, and coffee fluff.

Raspberry coulis.