In working together, the chefs were able to get away from the restrictions of day-to-day service by combining ingredients and flavors that would most likely intrigue and intimidate even the unadventurous palates -- i.e. no picky eaters.
The menu included:
Appetizer - Pig Head Porchetta with Pickled Mushrooms, Radicchio, Apples, Lardo, and Celery Aioli
First Course - Sorrel Gnocchi, Sunchokes, Turkey Chicharrones, Apple Miso, and Dulce de Leche
Second Course - Brazilian Style "Muqueca" with Seppioline
Main Entree - Wild Red Leg Partridge, Bone Marrow Croquette, Cardoons, Turnip Top Salsa Verde
Dessert - Florida Grapefruit Cake, Dark Chocolate, Condensed Milk, Citrus Flowers