Fried Calamari with black lime aioli
E-Z Bake Cornbread with fermented pepper butter
Kombu-Cured Boston Fluke with miso, yuzu, parsley, and garlic chips
Cured “KY Farm” Hen Yolk with wilted Bloomberry farm greens, sweet onion puree, and Iberico Ham
Sunflower Seed Risotto with fermented green garlic and black truffles
Wakame Seaweed Pasta with yuzu kosho and Sue Buxton’s scallop “bottarga”
Grilled Cauliflower marinated in sake with poached turnip, cashew butter, and beef fat
Bearcreek Farm Beef with smoked tofu puree, spring onion, and morel mushrooms
Hatcher Dairy Buttermilk Panna Cotta with lemony olive oil
Butterscotch Custard and Burnt Caramel Ice Cream with vanilla, Luxardo cherries, and chocolate soil
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