castlevatrano, kalamata, and nicoise olives
honey butter
manchego, pear vinaigrette, fried shallots
bellegarde country loaf, red onion jam, apple
beef bone marrow, preserved lemon, spring onion, parsley
horseradish, crème fraîche
tomato, yuzu, pickled aji dulce
Calabrian chili butter, oregano, bottarga breadcrumbs
Calabrian Chile peppers, bottarga breadcrumbs
corn purée, maque choux, pickled shishitos
kale aïoli, brussels leaves, pickled fennel
carrot purée, sunflower, carrot, brown butter emulsion
confit roma tomatoes, charred eggplant, tomato fumet
hazelnuts, yogurt cream, lemon curd
lavender, watermelon granita, hazelnut crumble