Served with homemade bison jerky, cocoa nibs, carob, wild blueberries, and pemmican.
Kumquats, chiogga beet confit, roasted pistachios, and rustic bread.
Lentil daal, fresh mango pickle, shrikhard (sweet yogurt pudding with nuts and spices), gobi matar (cauliflower and peas in tomato curry), bangan bharta (smoked eggplant with green chilis and ginger), chana masal (chickpea curry), and naan bread.
Bibb lettuce, pickled carrot, daikon, ginger apple, lime aioli, and roasted peanuts.
Butter lettuce, watermelon radish, parsnip puree, and aperol vinaigrette.
Grilled treviso, tonka beans, pomegranate arils, crosnes, and pine nuts.
Cavatappi pasta, gruyere, Irish cheddar, parmigiano reggiano, and maine lobster.
Wild rice, snow peas, black mission figs, oyster mushrooms, and beet gastrique.
Guajillo mashed potatoes, chayote, epazote oil, and cassava chips.
Red kuri puree, salsify, roasted hazelnuts, and amaranth leaves.
Basmati brown rice, adzuki beans, roasted sweet fingerling potato, braised greens, sea vegetables, miso tahini, and/or peanut sauce.