FT33 - Permanently Closed

Chicken Liver Mousse

with marbled rye brioche, apple/turnip jam, and celery

Antipasti Salad

with revelation jack cheese, fennel salami, citrus zest, herb stems and greens

Julienned Demases Farm Carrots, Chorizo, Torn Herbs, Lime, and Benne Seed Tahini

Collard Green Dolmas

with sorghum berries, faro verde, squash kimchi, and limette

Spinach Fagotelli

with ricotta, sweet potato pudding, and brown butter

Semolina Cavatelli

with musgrove farms mushrooms, spigarello, and bread crumbs

Shaved Turnips and Grated Kohlrabi

with malted rye, smoked kale sour cream, and brewster oat dressing

Gulf Fish Crudo

with orange supremes, dill, radishes, and ginger

Pork Presse

with all the beets, everything lardo, and a beet "bordelaise"

Dry Aged Duck

with sprouted rye berry porridge, preserved blueberry, arugula, and turnips

Gulf Fish

with chinese brassicas, benne seed, preserved summer relish, and brined green tomato salsa

Grilled Bavette of Beef

with charred broccoli, avocado puree, and a broccoli/roasted pepper relish

Caramel Apple, Peanut, and Dulcey Crunch Pie

with whipped cream

Pecan and Jujube Tart

with lemongrass cream and a coffee and pecan toffee ice cream

Ribbon Cane Spice Cake

with lime fro-yo, gingersnap crumble, and whipped cream

Last Spring's Strawberries

with buttermilk, lemon verbena, and lemon caramel