Chef Tom Coughlan is back in the Brew Lab! He’ll be serving up a menu featuring locally sourced produce and protein, all featuring Farm.One on the plate.

MENU:
Focaccia
-fermented leeks, viola flowers

Chicken Liver Pate
-finger limes, marigold, oxalis

Charred Cabbage
-black tahini butter, fermented leeks, yuzu, cilantro

Roast Beets
-yogurt, garlic, pistachios, salad burnet, mizuna

Scallops
-turnip puree, turnip greens, smoked pepper ghee, buddha’s hand, begonia

Braised Pork
-quince, lovage

Mandarin Orange Custard
-meringue, star flowers

Parsnip Ice Cream
-duck fat cookie, rosemary sugar, candy pop mint flower