Le Pigeon

Cinnamon Crunch fried confit pigeon leg

Burnt Cabbage salad

51 cheese mac and cheese

Honey bacon apricot cornbread w/ maple ice cream

Beef cheek bourguignon

Foie gras torchon

Cannellini cannelloni, tallegio miataki mushroom and preserved tomato vinn, with curly celery salad

Matzo gnocchi with spicy pigeon ragu and sun-dried tomato conserva

Duck confit, sesame herb whipped potatoes and blood pudding

Miso cure foie gras au torchon, pineapple miso caramel and myer lemon marmalade