braised root vegetables, brown butter & herb labneh,
shaved Manchego, gremolata
fried oyster, persimmon & Crystal espuma, smoked trout roe, fennel ash
heirloom squash purée, confit mushrooms, satsuma glaze
brown butter streusel, crème fraîche whip, salted caramel
Audubon Clubhouse BY Dickie Brennan & Co.
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