slow cooked halibut
celery root puree
fresh celery and celery root salad
raisin-caper puree

vegetable “bouillabaisse”
onions, tomatoes, fennel, saffron, thyme, bay, dried orange peel

“coq au vin” deconstructed
roasted chicken
glazed cipolini onions, mushrooms
red wine chicken reduction

braised pork shank
original baked beans