Install Theme

Escolar crudo, Missouri sturgeon roe, creme fraiche, preserved lemon, dill

.

Seared foie with wild persimmon jam, brioche, puffed wild rice, camomile, raw pear mostarda, mustard flowers.

.

Norton braised turnips, turnip purée, local pecan granola, norton gelee, goats milk

.

Beef tenderloin with fermented potato puree, preserved blueberry and Missouri port sauce, smoked tallow powder, brussels sprouts. 

.

Pumpkin brûlée with creme fraiche ice cream, crispy pumpkin cake, candied pumpkin seeds, pumpkin paper. 

.

Brigadeiro with hazelnut petit fours

..

Pictures from Suzie Craft’s recent visit to Niche.