Elk and ribeye, topped with caviar for richness. Grilled asparagus dressed in beet gel, wild arugula, and marigold for color and bite. Roasted golden cherry tomatoes to bring it all home.

chef posted on 05/05/2025 2:32 AM

Elk and ribeye, topped with caviar for richness. Grilled asparagus dressed in beet gel, wild arugula, and marigold for color and bite. Roasted golden cherry tomatoes to bring it all home.

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