Whole Grilled Acadian Redfish, Salsa Verde, Tosca Olives, and Mustard Greens
Heirloom Tomato-Fennel Risotto, Tuscan Olive Oil, and Fennel
Agnolotti del Plin: Pork, Beef, Prosciutto, Sage, and Summer Truffle
Braised Pork Shoulder, Red Cabbage, Potato, Hazelnut, Apple, and Horseradish
Photography by Megan Swann