at Jacob Alejandro

FIRST COURSE

roasted squash & sweet onions, bagna cauda, calabrian chile honey, toasted hazelnuts

SECOND COURSE

housemade lamb and pork sausage, lime leaf, marinated jimmy nardello peppers

THIRD COURSE

bone-in maine monkfish, smashed chickpeas, preserved peppers, fennel

DESSERT

apple and pear tarte tatin, cultured cream

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