Smoked brisket rubbed in brown sugar with a side of BBQ baked beans, white toast, and pickled vegetables.
Organic brussels sprouts with olive oil aioli and espelette pepper.
Beef burger with pork bacon, cave-aged gruyere, and organic mixed greens on a sesame seed bun.
Buttermilk fried chicken cooked in lemon juice, honey, bay leaves, garlic, peppercorns, rosemary, thyme, parsley.
Dry-aged agneau de pré-salé with fava beans, black trumpet mushrooms, sunchoke, and pepper.
Crispy pork belly with corn, arugula, red onion confit, poached currants & Bayonne ham vinaigrette.
Banana Upside Down Cake with whipped vanilla cream and caramel sauce.