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.
Roasted Acorn Squash with Pear, Pumpkin Seed, and Madras Curry Powder.
WHITE PEPPERCORNS GROUND:
Crab, Radicchio, and Celery Root with White Peppercorns Ground.