bone-in ribeye steaks. raised at a farm i’ve been to, stone brook farms, by a man named Bob Comis. The closer two were house dry aged, you can really see a difference.
squab and duck savory tarts, bechamel, bacon, shiitake and chanterelles, mache in a verjus vinaigrette
duck fat confit arctic char @50C, sudachi vinaigrette, mache, supremed cara cara orange
