Dinner

aji dulce butter, roasted garlic, oregano

seeded sourdough crackers

matsutake mushrooms, Forx Farm gouda, lemon

hakurei turnip remoulade, cornichons, pickled beets

hazelnuts, Bleu d’Auvergne

sourdough toast, celery, walnuts, parmesan

curried lunchbox peppers, red beets, capers

romano beans, horseradish, dill

pomodoro fresco, bottarga, chili

pecorino romano, torn mint

matsutake dashi, white acre peas, butternut squash

heirloom tomato vierge, crushed potato, basil

chanterelles, cabbage, carrot, sauce vin jaune

Appalachian Gold potatoes, patty pan squash, Pernod

jimmy nardello peppers, watercress

brown butter, chive