South Texas Antelope Tartare ginger espresso sauce, manni olive oil, basil blossoms
King Trumpet Mushroom cantaloupe confit, petite mache, lemon confit
Red Grouper rainier cherries, chorizo, broccoli rabe
Smokey Blue Cheese sugar snap peas, tofu-yogurt cracker, yuzu honey
Tapioca Pudding carbonated tangerines, smoked maple syrup, bourbon vanilla
*With help from Christopher A. Schmidt.
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