Savory steel cut oats made with cherry infused beef jus finished with acidulated butter and truffle cheese, topped with a brussel sprout. Served with grass-fed ribeye and quick redwine pan jus, celery root and carrot greens puree and, bolognese oil poached butternut squash topped with a savory squash-seed and pistachio bolgnese taffy. For desert, left over fruit crumble with fresh made vanilla-bean ice cream. The oats being my largest concern were the biggest hit (:-)..).
