Savory warm Beet custard with mushroom quinoa, shitake marmelade and garlic onion butter. Served with Rib eye, red wine mushroom sauce, crispy sunchoke chips and, poached and charred romaine with crispy prosciutto and cured egg yolk. For desert, PB&J gelato with crystalized chocolate and caramel powder and nitro-poached raspberry druplets. Good to be home.
