Chef Barry Koslow Quail Stuff with Foie Gras and Black Trumpets, White Truffle, Tuscan Kale, Mushroom Risotto, and Miinus 8 Vinegar Gastrique
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Duck Confit and Foie Gras
Ryan Lory Executive Chef of Charlie Palmer Steak Duck Confit and Foie Gras, Honey Thyme, Roasted Beets, Beet Gastrique and Minus 8 Vinegar
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Pan Seared Pickerel
Chef Kellen Crumb Pan seared Pickerel, Squash Puree, Dinosaur Kale, Quinoa Saute, Young Carrot, Kale Gel and Minus8 Sweet 16
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Whole mallard, Heritage Carrots and Minus 8 Vinegar
The CrabMill - Family Owned Gastropub, Located in Rural Warwickshire, UK
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