Every dinner,
from the beginning.

An Iberian table

A Spanish-leaning menu, inspired by spring produce.

• —Mussels escabeche
• —Patatas fritas con jamón ibérico y piparras
• —Paella mixta
• —Roasted young potatoes with ramp aioli
• —Fava beans with snap peas, mint, and pecorino
• —Broccoli rabe
• —Basque cheesecake with kumquat honey

Fried Chicken & Champagne

A proper Southern spread — pimento cheese, fried chicken, collard greens, skillet cornbread, and mac, with pavlova at the end. Paired with plenty of bubbles.

• —Pimento cheese and crackers
• —Fennel pickled shrimp
• —Pickled spring vegetables
• —Fried chicken with honey-fermented kumquats and hot honey
• —Collard greens
• —Skillet cornbread
• —Mac and cheese
• —Strawberry rhubarb pavlova

Spicy Italian

with paired wines

A full Italian spread with heat running through it — Calabrian chili, bitter radicchio, and two desserts.

• —Chicken liver mousse crostini with honey-fermented kumquat
• —Whipped feta dip
• —Homemade focaccia con pomodoro
• —Pasta puttanesca with Calabrian chili
• —Roasted badger flame beets with burrata
• —Radicchio salad
• —Mandarin posset
• —Tiramisu

Southeast Asia via Italy

with paired wines

Vietnamese and Thai technique folded into Italian forms — bo kho as ragù, pad kra pao as arancini.

• —Sea bass crudo with ginger-lime dressing
• —Pad kra pao arancini with nuoc cham aioli
• —Bo kho ragù with pappardelle
• —Pomelo salad
• —Vietnamese coffee tiramisu