Devilled Eggs with a Dollop of Calabrian Chili
Potted Pork with Apple, Ginger, Garlic, and Five Spice
Smoked Oysters in Olive Oil with Caviar
Romaine, Anchovies, Toasted Bread Crumbs, Parmesan
Goat Stew with Parsnips and Rutabaga in a Berbere Broth
Lamb & Beef Patty on Onion Toast with a Gruyere Beer Cheese and Crispy Shallots
Porchetta on Rost Potatoes and Pickled Cabbage with a Stilton and Fortified Wine Reduction with Apple Chutney
Japanese Black Rice, Gai Lan and Bok Choy with Grilled Squash, Sweet Potato and Ginger served with a Green Goddess Dressing
