Rib eye with herbed red-wine glaze served over horseradish celery root puree, English potatoes, beef suet sauteed shitake mushroom, pickled radish stuffed with radish greens pesto and, poached radish with pistachio puree served on a modified gribiche with black truffles dusted with herb and vegetable charcoal dust. from the garden. For desert.....a repeat, Chocolate passion fruit gelato with hazelnut praline, cryo poached caramel and nectarine.
