Napa Valley Estate Virtú

New England Clam Chowder in a Celeriac Velouté

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Beet-Cured Trout Smorrebrod/Smorgas

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Flageolet Bean, Apple, Fennel, and Baby Kale Stew

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Endive, Watercress, and Fennel Salad with Goat Cheese and Pomegranate Seeds

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Roasted Rainbow Carrots with Mustard Green-Walnut Pistou

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Cider Brined Game Hen, Herbed Pan Jus

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Roasted Wild Mushroom and Burrata Flatbread

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Fried Green Tomatoes, Sauce Remoulade

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Grilled Sea Bass with Herbed White Wine Compound Butter

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Herbed White Wine Compound Butter

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