Tom Noe:
Pig Head and Foot Terrine with Bacon, K&J Greens, Cornichon, and Deconstructed Sauce Gribiche
Tom Noe:
Harissa-marinated Pork Lolipop with Pea Tendril and Arugula Salad, Creme Fraiche, Plum Sauce
Tom Noe:
Layered MacKenzie Chevre with Ramp Basil Pesto and Rehydrated Apricots, Crusty Spelt CIabatta, Local Greens with Apricot and Garlic Scape VInaigrette
Tom Noe:
Wild King Salmon with Baby Carrots, Caramelized Fennel, and Rhubarb; Orange Beurre Blanc and Paprika
Tom Noe:
Sixteen-hour Braised Geauga Pork Belly over Homemade Noodles with Pan Jus, Morels, Micro and Collard Greens