Chef Alex Tishman
Heirloom squash soup, brown butter ricotta gnocchi, Minus 8 vinegar braised Asian pear, Brussels glazed with pear-vinegar liquid, and oxalis from the back yard
vinegar and verjus made at our vineyard
vinegar and verjus made at our vineyard
Chef Alex Tishman
Heirloom squash soup, brown butter ricotta gnocchi, Minus 8 vinegar braised Asian pear, Brussels glazed with pear-vinegar liquid, and oxalis from the back yard
