Boneless pork belly, stuffed with picholine olives, lemon, and Dijon mustard, slow roasted and served with creamy turnip purée, radishes, turnips and crushed anise seedsGrilled grass-fed beef skirt steak, green peppercorn-cognac sauce, grilled broccoli rabe and orange-parsley-shallot gremolataWashington natural free-range chicken roasted to order; Thumbelina carrots, favas, asparagus and tarragon with poultry jus
