Example Week Winter Menu

red wine jus, rustic garlic–mashed Yukon potatoes, roasted heirloom root vegetables

wild rice, sage, goat cheese, toasted pecans, charred cucumber ribbons, balsamic vinaigrette

crispy beet chips, beet consomme, pork lardon, grilled baby gem salad, toasted cashews

confit leg & thyme-roasted breast, marinated golden beets, spiced yogurt, caramelized squash pilaf, wild rice

citrus butter, koji braised raddichio, toasted cashews, parsley oil

brown butter–sage cream drizzle, micro basil garnish

charred pineapple glaze, cilantro-lime rice, roasted winter peppers

lemon, capers, Parmigiano-Reggiano, parsley oil, crispy shallots

pomegranate, toasted almonds, preserved lemon dressing