Leek mosaic with nori and onions
Illustration of duck breast by Adam Hoffa
Pumpkin farrotto
Citrus- & herb-cured salmon with goat cheese and daikon salad
Flounder roulade with blackened seafood mole
broccoli salad
Fusilli nero with calamari & nduja butter
View into restaurant & host stand
Scallop & gnudi en brodo
Fois gras with sauternes gelée & housemade crackers
Crispy duck leg with chioggia beets & fried brussels sprouts
View into banquettes
Pork loin with braised bitter greens and tonnato aioli
Duck liver paté
Pork trotter with Japanese sweet potato and Swiss chard
Fusilli with Italian sausage
Pork belly terrine
View from kitchen
Ricotta, roasted pumpkin & baby Red Russian kale
View toward booths
Roasted honeynut squash with goat cheese & pistachio
Fried brussels sprouts with aji amarillo & chile lime sauce
Tagliolini with tomato sugo
Hush puppies with crab and jalapeño crema
Open-faced focaccia sandwich