HERBES DE PROVENCE:

Seared Herbes de Provence Crusted Tuna, Sugar Snap Peas, Crispy Kale, and Crushed Pistachio.

BLACK PEPPERCORNS GROUND:

Filet, Black Peppercorns Ground, with Romanesco, Harissa, and Turnip.

BLACK PEPPERCORNS COARSE:

Salad of Persimmon, Romanesco, and Radish, with Pumpkin Seeds, Crispy Kale, and Black Peppercorn Coarse.

MADRAS CURRY:

Roasted Acorn Squash with Pear, Pumpkin Seed, and Madras Curry Powder.

WHITE PEPPERCORNS GROUND:

Crab, Radicchio, and Celery Root with White Peppercorns Ground.