Menu - FT33

American, Farm To Table, American

Entrées

Chicken Liver Mousse
with marbled rye brioche; apple/turnip jam; & celery
Salads

Antipasti Salad
with revelation jack cheese; fennel salami; citrus zest; herb stems & greens
Salad Enhancements

Gulf Fish
with chinese brassicas; benne seed; preserved summer relish; & brined green tomato salsa
Beginning

Semolina Cavatelli
with musgrove farms mushrooms; spigarello; & bread crumbs

Spinach Fagotelli
with ricotta; sweet potato pudding; & brown butter

Shaved Turnips And Grated Kohlrabi
with malted rye; smoked kale sour cream; & brewster oat dressing

Gulf Fish Crudo
with orange supremes; dill; radishes; & ginger
To Start

Julienned Demases Farm Carrots, Chorizo, Torn Herbs, Lime, And Benne Seed Tahini

Collard Green Dolmas
with sorghum berries; faro verde; squash kimchi; & limette
Middle

Pork Presse
with all the beets; everything lardo; & a beet bordelaise

Dry Aged Duck
with sprouted rye berry porridge; preserved blueberry; arugula; & turnips

Grilled Bavette Of Beef
with charred broccoli; avocado puree; & a broccoli/roasted pepper relish
End

Caramel Apple, Peanut, And Dulcey Crunch Pie
with whipped cream

Pecan And Jujube Tart
with lemongrass cream & a coffee & pecan toffee ice cream

Ribbon Cane Spice Cake
with lime fro‐yo; gingersnap crumble; & whipped cream

Last Spring's Strawberries
with buttermilk; lemon verbena; & lemon caramel