Some mid-service photos. Apologize for less than stellar quality. Was trying to take a picture before putting the plates out.
First Dish - Antipasti Misti consisting of House Marinated Olives, Gorgonzola Dolce, Grape-leaf wrapped goat feta cheese, Eggplant caponata, Marinated Calabresea peppers, house made pickles, Duck Confit Rillet. the Sliced meats are Pata Negra Bellota, Iberico Lomo, Sweet and Spicy Soperasata, and house made Prosciutto Di Parma aged 24mos.
Second dish is a Farmer Salad with Lemon parm vinaigrette, Lardons of our house made applewood smoked bacon, Levain bread croutons, parm cheese, mixed greens from our garden, and a soft poached egg. (and a cameo of my Hiromoto AS Gyuto in the background.
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Third dish is our Grilled Kumomoto Oysters with ramps and peppers, topped with ramp butter and garlic levain crumbs.
Fourth Dish is a Beet timbale with blood orange supremes, toasted pistachios, an arugula, frisee, and radicchio salad. Inside the timbale is chive goat cheese, diced beets and on the outside, are some smaller diced beets and the swoosh is pistachio andidina.
Fifth Dish is a Grilled Rack of Jamison Farms Lamb with a potato and stinging nettle gratin, a hash of fresh peas, favas, baby carrots, romanesco, tossed in a green garlic pesto. Theres some kale under the lamb and the sauce is a simple lamb jus. The lamb was ordered mid rare closer to the rare side, so I made it how I would have eaten it.
Super busy night tonight. In the lamb picture, all those containers were once full.
