Chef Drew Van Leuvan’s James Beard menu. Thanks to Seven Lamps / Chef Drew Van Leuvan / Springer Mountain Farms for inviting me along.

Sold out!

The canapes. Description for each below.

Sicilian Pistachio Macaroons, Mortadella Mousse

Potato Zeppole, Whipped Yogurt, UGA Caviar, Green Onions

Edible Cocktail, Pimms Cup, Maldon Salt

Butcher’s Pate, Foie Gras and Pork Terrine, Prunes Marinated in Armagnac, Toasted Brioche

We did not partake in the pairing, but should have.

Winter Squash Salad, Pumpkin Seed Butter, Calabrian Chili, Country Ham, Marinated Mushrooms, Bufala Mozzarella

Springer Mountain Farms Chicken Confit, Chestnut Tortellini, Honey Crisp Apple Cider, Vandouvan Curry

Scallops & Octopus, Pommes Maccaire, Gochujang, Cucumber, Dilled Green Tomato, Cured Yolk

Braised Veal Cheeks, Sea Island Red Peas, Red Russian Mustard Greens, Lemon, Benne

Milk Chocolate, Passion Fruit Caramel, Butter Crisp Pop-Rocks, Orange Confit