November 20, 2014

Persimmon & Ricotta Toast

Kohlrabi & Lady Apple Salad with toasted hazelnuts

Whole Roasted Brussel Sprout with chorizo vinaigrette, cotijo, buttered bread crumbs

Chili Honeyed Glazed Duck Confit, with braised escarole

Milk Pudding Ice Cream, Cider Sorbet, cookies

MenuRyan Foy