The Beatrice Inn
Angie Mar placing arugula and pecorino cheese on a savory rhubarb and blackberry tart.
The 45-day dry aged burger.
Angie Mar seasoning the radish salad.
Angie Mar seasoning a mix of spring peas, pea tendrils and blossoms.
The burrata served with a mix of spring peas, pea tendrils, mint and blossoms.
The radish salad.
The milk-braised prok shoulder served with hen of the woods, sage and a bed of jasmine rice soubise.
Grilled aspargus served with a crispy duck egg and broiche gremolata.