PROSCIUTTO & WHITE ROSE NECTARINES with GREEN ALMONDS, here
AIR-DRIED BEEF & FUYU PERSIMMONS with EXTRA-VIRGIN OLIVE OIL & BALSAMIC VINEGAR, here
RAW WHITE ASPARAGUS & PORCINI MUSHROOMS with TRUFFLED CRUTIN, here
NEW YEAR’S EVE GOUGÈRES with ARUGULA, BACON, & CAROL’S PICKLED ONIONS, here
MIXED LETTUCES with ROASTED CHERRIES, HAZELNUTS, & WARM SAINT-MARCELLIN, here
ASPARAGUS & RICE SOUP with PANCETTA & BLACK PEPPER, here
PASTA alla CARBONARA, here
ZUNI RICOTTA GNOCCHI, here
PICCOLO FRITTO: SAND DAB with ONIONS, LEMON SLICES, & FRESH SAGE, here
SORREL & ONION PANADE, here
CHOPPED LEMON BAGNA CAUDA with ROASTED TOMATO & ROASTED ONION CROSTINI, here
ZUCCHINI PICKLES, here, & RED ONION PICKLES, here
FRESH CRANBERRY BEANS with RED ONIONS & BOTTARGA di TONNO, here
BAKED ARTICHOKES with ONIONS, LEMONS, BLACK OLIVES, & MINT, here
SHRIMP COOKED in ROMESCO with WILTED SPINACH, here
ZUNI ROAST CHICKEN with BREAD SALAD, here
QUAIL & SAUSAGE BRAISED with GRAPES, here, with GRILLED POLENTA, here
HANGER STEAK, here, with PORCINI PEARÀ SAUCE, here
PRE-SALTED MEAT for SHORT RIBS BRAISED in CHIMAY ALE, here
MOCK PORCHETTA, here
FOUR CHEESE COURSE PAIRINGS {clockwise from upper left}: TOMME de SAVOIE with WALNUTS, STILTON with BRANDIED MUSCAT RAISINS, PUTNEY TOMME with FENNEL, & SALLY JACKSON’S SHEEP’S MILK CHEESE with DRIED BLACK MISSION FIGS in RED WINE, here
ESPRESSO GRANITA with WHIPPED CREAM, here
ORANGE-CURRANT SCONES with CAFÉ au LAIT, here
PEACH CROSTATA, here