Course 1

• F&g Two-Year Aged Prosciutto
  celery root, green tomato jam

• Burrata
  salted chilies, cultured cream, grilled bread

• F&g Sardines
  grilled bread, butter, radish

• Wood Oven Roasted Snails
  seasoned brioche crumb, butter, garlic, absinthe

• Wood Oven Roasted Oysters
  kimchi hollandaise

• Bread
  wood oven baked, lardo 'battuto'

Course 2

• Seasonal Greens
  wild herbs, yogurt vinaigrette

• Sweet Potatoes
  ash cooked leeks, brown butter onions, black walnut

• Beans From the Fireplace
  hunter's stock, chicories, celery

• Squash Agrodolce
  mint, grape mostarda, hazelnuts, 3 year aged gouda

• Ember Cooked Cabbage
  turnip-prosciutto cultured cream, preserved husk cherry

• Mackerel Escabeche
  chickpea panisse, Bridge to Paris peppers, herbs

• Mafaldine
  porcini mushrooms, thyme, white wine

• Sorprese
  lamb ragu, rosemary, red wine

• Linguini
  geoduck, cockles, garlic, white wine

Course 3

• Wood Oven Roasted Whole Chicken
  chicory panzanella

• Lobster Stuffed Whole Trout
  wilted romaine, sauce diavolo

• Smoked Pig
  shoulder, naem sausage, loin & belly, condimenti