Leonard Hollander
Arbor | Chicago | April 2018
FEATURED DISHES
Mushroom Broth, Fried and Dehydrated Wild and Cultivated Mushrooms, Preserved Ginger, Benne Seeds, and Cilantro
Sunchoke Purée, Oat Milk Panisse, Skate Cheeks, Worcestershire-Black Garlic Butter, Sunchoke Chips, Meyer Lemon Vinaigrette, and Honey
Grilled Iberico Secreto, Sea Island Red Peas, Collard Greens, Broccoli Flowers, Ramps, and House Vinegar
Spiceberry-Cured Duck Confit, Parsnip Pavé, Blood Orange Segments, Poached Carrots, Leek Crisps, and Crunchy Blood Orange Rind
Photography by Will Blunt
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