Dinner

aji dulce butter, roasted garlic, oregano

matsutake mushrooms, Forx Farm gouda, lemon

hakurei turnip remoulade, half-sour cucumbers, pickled beets

hazelnuts, Bleu d’Auvergne, sunflower sprouts

sourdough toast, celery, walnuts, parmesan

tonnato, 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

Carolina Gold rice grits, sunchoke, capers, brown butter

chanterelles, bok choy, carrot, sauce vin jaune

Charleston Gold brown rice, baby corn, sweet peppers, cherry tomatoes

frying peppers, sweet potatoes, pomegranate jus

butter brown, chives