Photo by Kevin Miyazaki
110 day aged beef ribeye, fermented black garlic beef sauce, braised farro and leeks with pickled shallots.
Photo by Kevin Miyazaki
Chef Justin Carlisle and the Ardent team work on preparation of a dish.
Photo by Kevin Miyazaki
egg yolk fudge, pickled dill stems, trout roe, toasted brioche, dill
Photo by Kevin Miyazaki
Chef Justin Carlisle focused on preparation.
Photo by Kevin Miyazaki
creme fraiche semifreddo, tarragon puree, stewed preserved plums, whole wheat tuile
Photo by Kevin Miyazaki
