savory fennel creme brulee with blood orange, hazelnut oil, and fennel dust
salsify soup with parsley oil
salad with mustard celery vinaigrette and blood oranges and beets
mushroom ravioli with miner's lettuce and fava beans
mushroom mouse, black garlic paste, olive oil whipped potatoes, and various prepared veggies: carrot, celery, radish, radicchio, cippolini onion
with crispy potatoes and fried sage and garlic and other herbs over a parmesan aioli
satsuma semifreddo with satsuma foam, almond cookies, meringue
chocolate pinenut crostada with caramel praline cream
