Josie

heirloom tomatoes, wild boar bacon,farmers market greens, avocado

with baked pear, spicy watercress, and toasted pecans

in beurre noisette with toasted almonds, capers, preserved lemon, and celery root

tossed in extra-virgin olive oil and Meyer lemon juice and sprinkled with toasted Parmigiano

with herbed fresh ricotta, toasted hazelnuts, and sweet-and-sour onions

baby cuttlefish seared with lemon and herbs, over a warm Beluga lentil and fennel salad seasoned with mustard seed oil

over sweet corn, Savoy cabbage, pine nuts, and roasted pearl onions

wild and cultivated mushrooms simmered in cream, sandwiched between flaky puff pastry and finished with a sherry sauce

with an Autumn vegetable hash of roasted butternut squash, parsnip, and cauliflower, over a cauliflower-horseradish sauce

a whole boneless trout cooked in acast-iron pan with market Blue Lake beans, asparagus, and yellow corn in a lemongrass nage

braised Moroccan-style and served with curried cous cous and a side of spicy almond yogurt

over creamy grits with pancetta, asparagus, and cipollini onions

ground sirloin of buffalo stuffed with Gruyère cheese, topped with foie gras, and served on a brioche bun

served with wild rice tossed with roasted root vegetables, toasted pecans, and haricots verts

garlic mashed potatoes, a blue cheese- candied garlic-watercress salad, and Pops peppercorn sauce

roasted potatoes, artichokes, oven-dried tomatoes, tapenade, and red wine sauce

sweet corn torte, green asparagus, leeks, and molasses gastrique

toasted almond crumble, farmers market peaches, vanilla bean ice cream

chocolate, orange, and caramel

brown butter graham cracker crust, baked blueberries

your choice of three

whipped cream, vanilla bean ice cream, chocolate sauce

hazelnut mousse, hazelnut praline, vanilla bean ice cream