Crispy trout skin glazed in maple and Fresno chilies

The Perennial

Mangolitsa/kunekune chop, smashed broccoli, Cabot mornay

Confit of duck leg, multiple pickled vegetables, dijonaise, hot smoked paprika

An assortment of breads, whipped fats, and rotating salts

Burrata with caramelized onion vinegar and oil verde is finished with honey roasted Munich malt

Crispy chicken thigh, fried cauliflower, buttered broth, sweet and sour carrots