dinner – celebrating the season

beet carpaccio: sous-vide beets, radish, Vermont goat cheese, whole mustard-orange dressing

beets beets2

62 degree egg: pecorino romano serum, roasted brussels sprouts, sweet and spicy peppers

bruseels sprouts brussels2

butternut squash ravioli: rosemary, ginger, roasted mushrooms and lemon-broiled kale, miso butter

ravioli ravioli2

fall pie:  apples infused with lemongrass, thyme, limoncello ; served with fermented plum-vanilla preserve

pie1 pie2

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