Rue Franklin Restaurant - Buffalo, NY

with beets, squash, goat cheese and pumpkin seeds

with cherries, port wine and radish

with plums, almonds and brioche

with apple vinaigrette

with sunflower seeds, soy and radish

with celery and pickled mushrooms

with apple, garlic and thyme

with onion raviolis

with Dijon vinaigrette

with oyster mushrooms, spinach and wild mushroom sabayon

with cauliflower mousseline and chorizo vinaigrette

with butter poached potatoes, fennel and leeks

with sweet potatoes, mustard seeds and currants

with mushrooms, cardamom and onion. Served medium rare

with vegetable ragoût and pomegranate

braised beef short ribs in broth with pickled fennel, horseradish dumplings and mustard

with red wine - onion compote and potatoes Anna

with red cabbage confit and red wine sauce

with root vegetablesWarm pear salad with pistachios, fennel and kohlrabi

with pistachios, fennel and kohlrabi

with Patom Farm hay

with autumn squash, truffled cabbage and thyme

with parsnips, golden raisins and hazelnuts

with carrots and pistachios

with Dijon vinaigrette

with smoked oyster mushrooms, celery root and grapes

with beets and orange sabayon

with sweet potato, bacon marmalade and plums

with turnip, dates and olive. Served medium-rare

with Swiss chard, apple and garlic

with corn, wild mushrooms and pine jus. Served medium-rare

with potato croquettes and red wine sauce