Roasted beet salad, modern fried green tomatoes (roasted, pureed and set with agar) fried pickles (cuz I had never had them and was curious), salsify and parsley puree (again) and pork shoulder with Tawny port glaze and Celery root gnocchi with mushroom ketchup. For desert, red wine poached pears with the last of the maple pecan gelato.
