Menu: Midwest Summer | nordic influence 

first 

green strawberry, smoked beef heart 

second

oyster, egg yolk, horseradish, parsley oil 

third

cucumber, compressed watermelon, basil

fourth

green tomato, gulf shrimp, tomato water emulsion, dill

fifth

root-to-stem celery, egg yolk fudge, black garlic

fifth (night two)

carrot, prepared six ways 

sixth 

romaine stems with romaine pesto 

seventh

grilled mushroom with miso and fermented mushroom sauce

eighth

beer wort bread, smoked butter 

ninth 

smoked duck with fermented citrus 

ninth (night two) 

smoked pork shoulder with fermented peaches 

tenth

red strawberry gelato with green strawberry granita and shortbread 

tenth (night two) 

orange blossom cream, pickled rose, dark chocolate 

eleventh 

toasted almond ice cream, white chocolate, blueberry 

 

Menu: mother's brewery collaboration 

first

tartine of mangalista pork rillette, apples, spinach 

second

foie gras torchon, japanese cocktail jelly, blood orange, almond, blood orange saison reduction 

third

duck pacon, farro, arugula, spent grain collaboration toast, edgewood blue,

caramelized onion, collaboration reduction 

fourth 

parmesan stock congee, chicken skin, black garlic, carrot, lemon 

fifth 

venison terrine, mushroom, black walnut, apple, red wine 

sixth

brisket, winter grind gravy, barley, celeriac puree, onion, carrot, parmesan 

seventh

yogurt, three blind mice truffle, razzmary powder, pistachio cream, almond 

gift

dark chocolate brownie, collaboration ganache, dark chocolate

 

Menu: five courses | southern memories 

first

corn bread, pimento, pickle powder, red pepper puree

second

scallop, creole cream sauce, benton's aged ham crisp

third

tartine of gulf red shrimp and crab, old bay aioli, soft herbs, cucumber, corn, shallot, on brioche 

fourth 

smoked cheddar grits, alligator schnitzel, arugula and tomato salad, frank's redhott sabayon 

fifth

labneh, praline, cider marinated apple, salted caramel 

 

menu: four courses | pork 

amuse 

benton's aged country ham and mustard 

first 

smoked labneh, butternut squash, iberico lardo, fennel, pickled shallot

second

smoked ham broth soup with sandwich of mother's brewing spent grain bread, benton's aged country ham, gruyere 

third

24 hour mangalista shoulder steak, rosemary, honey and pear gastrique, sunchoke 

fourth

pork fat cookie, rum spiced ice cream, bacon brittle, smoked pecan 

 

menu: nine courses | fall flavors 

first 

apple and pear textures, crispy brussels sprouts, thyme syrup

second

beet tartar, pistachio butter, goat cheese snow

third

butternut squash in four preparations

fourth

salmon, horseradish, arugula, pickles

fifth

pork tenderloin, apples, vinegar 

sixth

unilateral prime strip loin, potato, shallot, wd~50 egg

seventh

foie gras ganache, luxardo, bread, egg yolk, mustard 

eighth 

sweet potato panna cotta, burnt marshmallow, smoked pecan, sweet potato caramel 

ninth 

smoked brown butter chocolate chip cookie, salted maple ice cream, lactic acid whipped cream

gift

smoked chocolate chip cookie and butternut squash caramel sandwich 

menu: southern meats | eastern influence 

first

deviled egg, gochujang, wasabi, alabama white bbq sauce, bacon 

second 

smoked potato (jeon), kimchee, samjang congee, cucumber kosho 

third

smoked chicken wings, fish sauce caramel, sesame, scallion 

fourth

ramen, 3 day kc bbq flavored dashi, red beans, bruleed onion, sous vide egg, kc pork shoulder 

fifth

texas bipimbap, carolina gold rice, gochujang brisket, collard greens, mushroom, pickled things, kecap 

sixth

churned yogurt, whiskey, mochiko gravel, cardamom caramel 

 

menu: chef's table 

amuse 

red wine - white wine 

first 

grains, rocket, pear, grapefruit, parmesan, spherified vinaigrette 

second 

hand-rolled smoked pasta, butternut squash, bacon, shallot, black salt, parsley, parmesan 

third

50 hour sous-vide short rib, green harissa, seven garnishes 

fourth

flourless chocolate cake, berry and balsamic pastry cream, malt streusel 

 

menu: time and place 

first 

watermelon and cucumber gazpacho with mint oil and lime 

second 

grilled cucumber with dill pickle aioli and smoked almonds 

third

heirloom tomatoes with goat cheese, basil, smoked trout, and chicken bottarga 

fourth

grilled lettuce with grilled avocado dressing 

fifth

grilled pork belly with "midwest chimichurri," radishes, and baby potatoes 

sixth 

roasted onions with scallion ash, smoked onion cream, and bacon 

seventh 

grilled peach sorbet with thyme syrup, thyme shortbreads, and mint 

 

menu: high end low country

amuse

southern scents

first

carrots, dry aged beef fat, caramelized yogurt, smoked salt

second

crab and corn bisque, chevre, sweet potato

third

oxtail dumplings, caramelized soubise, chive

fourth

reconstructed pulled pork, popcorn, apple slaw, mustard

fifth

honey bourbon bread pudding, pork fat caramel, bacon brittle, yogurt whip