ALifeWorthEating:
Chocolate ganache, pine nut, anise hyssop
ALifeWorthEating:
Norman hole, sorbet, calvados
ALifeWorthEating:
Apple confit, buckwheat, sorrel
ALifeWorthEating:
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ALifeWorthEating:
Slack Ma Girdle - Gin, dandelion, lime, IPA
ALifeWorthEating:
Layered potatoes, turnips, mustard greens, gribiche
ALifeWorthEating:
Leeks, spaetzle, green garlic, truffle butter
ALifeWorthEating:
Fried pastie, spinach, English cheddar
ALifeWorthEating:
Cauliflower, black garlic, cashews, mâche
ALifeWorthEating:
Maitake, salsify, watercress, mushroom dashi
ALifeWorthEating:
Root Vegetables, hazelnut, radicchio, apple saba
ALifeWorthEating:
Eden Cider, Sparkling Dry, Vermont
ALifeWorthEating:
Burrata, winesap apple water, cucumber, lemon oil
ALifeWorthEating:
Tartiflette, sunchoke, foraged mushrooms
ALifeWorthEating:
Duck egg, barley, hedgehog mushroom, brussels sprouts, sorrel
ALifeWorthEating:
Sourdough (baked today), cultured butter
ALifeWorthEating:
Truffle-infused distillates
ALifeWorthEating:
15th Course: Rum cake
ALifeWorthEating:
14th Course: Assiette de fromage
ALifeWorthEating:
13th Course: Apple strudel
ALifeWorthEating:
12th Course: Plat principal, Gigot d'Agneau avec Byaldi, des Olives, du Romarin (leg of lamb with vegetables, olives, and rosemary)
ALifeWorthEating:
11th Course: Canard à la Presse avec pommes Dauphines (pressed whole duck with dauphine potatoes)
ALifeWorthEating:
11th Course: Chef Dave Beran saucing the duck
ALifeWorthEating:
11th Course: Pommes dauphines
ALifeWorthEating:
11th Course: The duck press
ALifeWorthEating:
11th Course: Whole roasted duck
ALifeWorthEating:
Château de Beaucastel, Châteauneuf d--Pape 2006
ALifeWorthEating:
Dauphine potatoes
ALifeWorthEating:
10th Course: Escargots de Bourgogne avec du Pain et du Beurre Maître d'Hôtel (burgundy snails and herbed butter topped with bread)
ALifeWorthEating:
9th Course: Blanquette de veau à l'Ancienne (veal cheeks and sweetbreads with cream sauce and root vegetables)
