Savor a richly layered indulgence featuring roasted bone marrow enhanced with herbaceous gremolata, brisket jam, and deep, caramelized notes on pumpernickel. House-made beef tongue agnolotti delivers a luxurious balance of créme fraîche, savory jus, and a subtle kick of chili crisp with a delicate duck fat crumble. Cavatelli rounds out the experience with nutty brown butter whey, grana padano, and fresh herbs, finished with a touch of black pepper for refined depth.
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