We're getting to that time of the year (and we still have months to go) which taxes our ability to put fresh and local ingredients on the table.
We're having to get creative with storage vegetables, winter greens, and items from the pantry.
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| Sopa de Ajo, Chorizo, Chorizo Oil |
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| Stuffed Mussels, Chickpea Salad, Safrron Aïoli |
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| Brussels Sprouts Salad |
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| Scallop, Sweet Potato Purée, Black Truffle Beurre Blanc |
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| Five Spice-Orange Pupusa Stuffed with Duck Confit, Curtido |
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| Ballotine of Quail Stuffed with Pork/Pistachios/Cranberries |
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| Rabbit Bourguignon, Broccoli Raab, Rabbit Demi |
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| Venison and Cavolo Nero, Five-Spice Black Vinegar Sauce |
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| Risotto of Thai Purple Rice, Coconut, Persimmon |
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