beet carpaccio: sous-vide beets, radish, Vermont goat cheese, whole mustard-orange dressing
62 degree egg: pecorino romano serum, roasted brussels sprouts, sweet and spicy peppers
butternut squash ravioli: rosemary, ginger, roasted mushrooms and lemon-broiled kale, miso butter
fall pie: apples infused with lemongrass, thyme, limoncello ; served with fermented plum-vanilla preserve
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