Ge Winter Menu

c

o

l

d

italian beef beef tartare / spicy giardiniera / oregano aioli / provolone foam

caesar salad romaine hearts / parmesan fluff / spanish anchovies / brioche twinkie

heirloom beets hazelnut clusters / pickled pears / micro arugula / horseradish froth

braised octopus herbed tabbouleh / lemon granita / olive powder / caper vinaigrette

h

o

t

chestnut bisque maple marshmallow / stewed quince / fried sage / crème fraiche

duck ravioli pomegranate seeds / tuscan kale / crumbled gorgonzola / port reduction

cheddar risotto sheboygan bratwurst / green apples / glazed onions / cheez-its

gingerbread sweetbreads candied yams / baking spices / cranberry paint / pine essence

s

e

a

arctic char brussels sprouts / turnip confit / mustard caviar / cider bubbles

pumpernickel sturgeon potato mousse / savoy cabbage / toasted caraway / sauerkraut jus

sea scallops french lentils / marcona almonds / raisin chutney / cauliflower puree

local whitefish smoked clams / blistered corn / celery root / crispy pancetta

l

a

n

d

chicken cordon-bleu kentucky ham / glazed carrots / pea tendrils / gruyere fondue

pork belly artisan grits / collard greens / fried pickles / root-beer bbq

beef stroganoff peppered spaetzle / chanterelle mushrooms / shallot compote / sour cream

colorado lamb refried chickpeas / smoked tomatoes / broccoli raab / saffron yogurt

s

w

e

e

t

chocolate torte butterscotch gelato / rum sabayon / candied pecans / cocoa nibs

orange dreamsicle citrus supremes / crunchy meringue / mexican vanilla / ice milk

caramel apple toasted peanuts / shortbread cookie / sea salt / calvados essence

pumpkin pie sponge cake / cinnamon stick / ginger gel / pie crust

merlin verrier / chef de cuisine