4 new dishes to come this week ... spring. is. here.

slight changes to the foie....

- foie torchon w/ mandarinquats, sesame and nasturtiums

- maple glazed veal sweetbreads w/ rutabega sauerkraut, tonic compressed apples, nigella seed

its been too long...

foie gras torchon w/ ume boshi, white sesame and nasturtiums

-king crab with brussels sprouts, pear and powdered sourkraut

-sablefish and sweet potatoe brandade with shrimp braised onions, pickled cranberries and turmeric

-braised shortrib with parsely root, grapefruit, elderflower and red wine

-roasted lamb loin with salsify, fried lentils, licorice root and smoked olives

butternut squash and ricotta tart with black trumpet mushrooms, wakame and quinoa

new dishes for the fall after the long summer.

-octopus confit with tuscan kale, celery root, blood orange and osetra

-crispy suckling pig with cormandel oysters, fall giardinaire, sunchoke and hazelnuts

-aged pekin duck breast with chestnuts, onion sioubise, golden beets and munich malt

-braised iberico collar with charred leek, roasted turnips, quince and black truffle

garbanzo and fennel soup with falafel, caramelized egg yolk, pickled asian pear and sumac.