One by Spork

poached in a coconut curry mussel broth, roasted vegetable rounds

tamari egg, horseradish & avocado gel with house milled champagne rye cracker

pickled radicchio, charred escarole, fresh spinach, spinach crisp, pickled mushroom, fermented beet, saffron flower, cherry tomato, fermented lemon, honey & parsley gel

yakatori grilled lion's mane, port poached pear, duxelle, roquefort bechemel, pate brisee, sweet pepper caraway foam

red wine marinated venison, miso squash espuma, marinade-veal stock reduction, roasted vegetable chive spaetzle, beet gastrique, soy-caraway marinated hen of the woods mushrooms

clarified pork broth, crispy house cured pancetta, pickled radish, black apple gel, ricotta, parmesan, pecorino air

stuffed quail breast, chicken mousseline, duck liver, black winter truffle, pepita miso mole, roasted maple glazed tahini six-month carrot

tahini & honey eclair, brown butter buckwheat financier with espresso marshmallow & black garlic, cranberry black tea macaron, tiramisu tart, OBS chocolate

brown butter rye pate sucree, earl grey toffee, roasted quince, fermented plum, sugared rosemary, caramelized white chocolate and black shallot ice cream

pear-thyme infused vsop calvados, lustau fino sherry, clarified pear-peppercorn cordial, lacto-fermented roasted pear juice, smoked mushroom tincture, blanc de blanc champagne

pancetta fat washed grappa, cardamaro, pickled radish vermouth, ricotta whey & parmesan air

lemongrass infused haku vodka, mussel curry broth, coconut milk & cream, lustau blanco vermouth, turmeric, galangal, coriander, lime acid, palm sugar

rotating honey & garden expressions from our seasonal fermentation program

seven-ten day fermented sencha green tea, wildflower honey, roasted apple, charred rosemary, toasted maple water & juniper

the champagne of kombucha