|Jerusalem Artichoke Soup|
|Beet and Goat Cheese Empanada|
"Bouillabaisse." An overabundance of beautiful peppers was the spark for this deconstructed take on a classic. Saucing the plate are an addictively garlicky sauce rouille, extra virgin olive oil, and a reduced saffron-laden fish broth. The traditional croustades have been reformulated as crispy bits fried in olive oil with garlic and basil.
|Prosciutto-Wrapped Loin of Rabbit|
|Sweet Potato and Cranberry Risotto|