A.Kitchen [DUP]

Pate de campagne, fromage de tete, and chicken liver mousse. Jardiniere with grilled bread.

Bayley Hazen (raw cow, VT), Humboldt fog (goat, CA), and Project X (raw cow, VT).

Mignonette.

Walnuts, mimolette cheese, and green apples with tarragon dressing.

Pickled vegetables and smoked garlic panisse.

Olive tapenade, goat cheese, husk cherry, and arugula.

Spinach, ras el hanout, and haydari yogurt.

Beet piri piri sauce, egg yolk, and buck wheat crepe.

Rock shrimp, dill, mustard, and horseradish.

Curry spiced peekytoe crab and dressed lettuces.

Sunchoke, bean purree, and shaved fennel.

Rosemary fries, salsa verde, and dressed lettuces.

Black pepper, pecorino, and pretzel breadcrumb.

American cheese, dijonnaise, cornichon, and high street roll.

Comte, dill pickles, red cabbage, and whole grain mustard.

Leeks, thyme, garlic, white wine, and grilled bread.

Pâté campagne, fromage de tete, chicken liver mousse, pork rillettes, and lamb neck terrine. Jardiniere with grilled bread.

Mignonette.

Bayley Hazen (raw cow, VT), Humboldt fog (goat, CA), and Project X (raw cow, VT).

Pickled vegetables and smoked garlic panisse.

Olive tapenade, goat cheese, husk cherry, and arugula.

American cheese, dijonnaise, cornichon, and high street roll.

Walnuts, mimolette cheese, and green apples with tarragon dressing.

Smoked mackerel "caesar", celery, capers, and pecorino.

Caulilini, spigarello kale, pine nuts, and parmesan.

Black trumpet mushrooms and leeks black truffle.

Braised butter beans and sweet and sour collard greens.

Rock shrimp, dill, mustard, and horseradish.

Buckwheat crepe, egg yolk, and beet piri piri sauce.

Bok choy, sunchoke sweet potato, and miso puree.

Walnut gribiche, caulilini, and sumac yogurt.

Spice lentil ragout, Lancaster carrots, and chili with honey vinaigrette.

Carrot escabeche and mussels with caper vinaigrette.

Comté croquette, marinated greens, shallots "bordelaise", and French onion jus.