110 day aged beef ribeye, fermented black garlic beef sauce, braised farro and leeks with pickled shallots.
Chef Justin Carlisle and the Ardent team work on preparation of a dish.
egg yolk fudge, pickled dill stems, trout roe, toasted brioche, dill
Chef Justin Carlisle focused on preparation.
creme fraiche semifreddo, tarragon puree, stewed preserved plums, whole wheat tuile