Chef Brandon fisher
Cured Foie Gras, Brioche, Brown Butter, Toasted hazelnut, Celery, Cranberry, Jalapeño Jelly with Minus 8 vinegar, Sorrel and Pickled Shallotsç, Brown Butter, Toasted hazelnut, Celery, Cranberry, Jalapeño Jelly with Minus 8 vinegar, Sorrel and Pickled Shallots
