Shane Alholm is one of our newest team members. Formerly a chef at BR Guest Restaurant Group, he worked closely with Chef Michael White in opening restaurants and training staff. He has brought a lot to the table, mainly his charcuterie experience. This week, he contributed a tongue pastrami made from grass-fed waygu from True Grass Farms.
anise-scented dipping sauce - truffled pork
brussel kraut - mustard cream - rye spaetzle - pickled mustard seeds - grand cru chip
autumn puree - garden chard - chestnuts - pecans - squash risotto
beet ice cream - chocolate crumble - poached golden beets