With Sous Vide Leeks, Carrot-Honey Puree, and Lemon Beurre Blanc

With Savoy Cabbage, Blood Orange, Confit Marble Potato, Pickled Turnip, and Sauce Maltaise

With Brandied Plantains, Turkish Fig Spread, Confit Carrots, and Cilantro

With Angel Hair Pasta, Lemon Caper Sauce, Prosciutto, and Sage

With Miso-Carrot Puree, Pickled Mushroom, Ginger-Tamari Slaw, and Sesame Seeds

With King Trumpet Mushroom, Roasted Fingerling Potato, Charred Cipollini Onion, and Demi-Glace

With Almond Crust, Baby Carrot, Fingerling Potato, Parsnip Crisp, Chive, and Lime

With House Made Pappardelle Pasta, PEI Mussels, Vodka Sauce, Prosciutto, Parmesan, and Fresh Herbs