Burdell

Per guest

Stone-milled grits, morels & asparagus with green garlic, poached egg yolk, aged cheddar

Buttermilk fried leg & roasted breast with drippings & deviled egg potato salad

Salad of grilled calamari & fava beans, purple basil

Pressed lamb neck with split pea stew, Iacopi sweet peas & mint jelly

Cooked for hours, served warm in shell, with peanut miso & house spice

Chicken liver mousse with crispy skin, maple & shallot vinaigrette, with cornmeal waffle

Caramelized onion sour cream dip

1oz White Sturgeon Caviar, buttermilk dip, caramelized banana dip, smoked pork jowl & our cultured butter

Dressed with good vinegar, whipped avocado, spring herbs

Shrimp & tomato gravy with Worcestershire, brown butter, lemon & hot sauce Served with white bread

Smoked heirloom carrots, carrot barbeque sauce & spice rub

Stone-milled red corn from Lee, served warm, with tangy honey butter

Slow cooked with smoked ham hock, berbere spice, cider vinegar

Dandelion greens with turnips, stewed for hours