with fresh horseradish and champagne mignonette

with sherry-mustard seed vinaigrette

with sliced apples, shelburne farms cheddar, spiced pecans and cider vinaigrette

shaved fennel, black olive, cannellini beans and anchovy vinaigrette

from formaggio kitchen

with roasted eggplant puree and muhummara

with arugula, fennel, preserved lemon + borlotti beans

with moroccan spices, meyer lemon relish and black olive vinaigrette

with mustard greens and artichokes barigoule

with pork and beef ragu + shaved pecorino romano

fresh ricotta and comte with salsa verde and salted almonds

spicy lamb sausage, roasted eggplant, sun-dried tomatoes, goats milk feta + maras pepper

with creme fraiche and black truffle

haddock, squid and mussels with tomato and fennel

with caponata, saffron risotto, spinach, pine nuts and raisins

of spring vegetables and creamy truffled polenta

with baby brussels sprouts, butternut squash, apples and fried sage

three ways: seared breast, garlic sausage and confit leg

with garlic butter, oyster mushrooms and arugula salad

with vermont cheddar, smoked bacon, chipotle ketchup and french fries

with berber spices, harissa, yogurt, pomegranate and toasted almonds

with huckleberry sauce

with orange creme anglaise and candied ginger

with caramel almond ice cream

with chocolate sauce and cinnamon cream