Late Winter Inspiration from the Southwest of France and the Basque region

Soupe au Choux, Cabbage Soup, Root Vegetables, Salt Pork, Gruyere Toastie

Bitter Greens with Red Grapes, Valdeon Cheese and Marcona Almonds

Herb& Garlic Braised Mushrooms, Parsnip Puree, Pine Nuts, Lemon, Micro Arugula, Olive Oil

Poulet Basquais, Braised Chicken Legs with Piperade & Chorizo

Gateau Basque, Butter Cake with Michigan Cherry Jam and Pastry Cream

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