Columbus, OH

Menu

• Hors d’Oeuvre
  • Josh Dalton
  • Vegetable Terrarium with Crispy Ants
  • Andrew Smith
  • Pig’s Heart with Trout Roe, “Bacon-y” Onion, Radishes, and Urfa
  • Avishar Barua
  • Chicken Liver with Semolina, Tamarind, Apples, and Mint
  • Seth Lassak
  • Smoked Scallop with English Peas, Bowfin Caviar, and Pea Tendrils
  • Marcus Meacham
  • Benton’s Aged Ham with Pickled Mustard Seeds and Swiss Cheese Mousse
  • Brad Clark
  • Jackie O’s Dark Apparition Russian Imperial Stout
  • Gavin Meyers
  • North High Brewing Guttered Monk Belgian Tripel
  • Travis Owens
  • Watershed Distillery and OYO Distillery Cocktails
• Dinner
  • Bill Glover
  • Hamachi Crudo with Sea Truffle, Sea Beans, Fermented Black Beans, Lemon Espuma, Cherry Bomb Radishes, Olive Oil, and Togarashi
  • Kevin Sousa
  • Razor Clam with Escargot Caviar, Potato–Miso Espuma, Ramp Leaves, and Morels
  • Ryan Beck
  • Hudson Valley Foie Gras with Smoked Liverwurst, Foie Gras Torchon, Fermented Sunchokes, and Coffee Toast 
  • Todd Kelly
  • Roasted Squab Breast with Preserved Corn Purée, Soy, Whipped Truffles, and Dates
  • Paul Virant
  • Shaved-and-Smoked Pork Loin with Crispy Pork Belly, Caillette, Pommes Duchesse, Morels, and Red Wine Pork Jus 
  • Anne Kearney
  • Black Pepper–Juniper Venison Loin with Jamestown Pea Shoots, Hungry Toad Farm Carrot Confit, Brickel Creek Rhubarb Gastrique, Bordeaux–Shallot Vinaigrette, and Hungry Toad Farm Micro-Arugula 
  • Devon Morgan
  • Rhubarb with Almond Crémeux, Rosemary–Lemon Dacquoise, Brown Butter Crumb, and Dehydrated Strawberries
  • Avishar Barua
  • Buckeye > Peanuts with Bourbon and Chocolate