with Crispy Pork Belly over Wilted Swiss Chard and a Celery Root Purée with a Raspberry-Quince Gastrique
Pan-seared with a Cardamom and Mustard Seed Crust over a Sweet and Spicy Cream Corn with Local Peppers, and English Peas
over an Arugula, Frisée and Local Greens with Pickled Vegetables, Heirloom Cherry Tomatoes,and a Cider Vinegar and Blood Orange Vinaigrette
Menu items and prices are subject to change without notice.
* Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness.
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