PB and Concord8
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Second Course of Minus 8 Dinner
Pumpkin Ravioli, Maitake, Crispy Kale, IP8 Glazed Turnips
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Black Grouper
Kellen Crumb C.D.C of the Hot Stove Club Black Grouper, Ferro Verde, Minus 8 Vinegar Sous- Vide Sugar Beets, Arugula Gel, Sugar Beet Chips
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Grilled Beef Tenderloin
Post By Sentires Restaurant Grilled Beef Tenderloin, Seared Hudson Valley Foie Gras, Date Puree, Roasted Local Carrots Served with Polenta
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