Celery root ravioli with maitake mushrooms and oregon white truffle butter, matsutake mushroom and sunchoke risotto, mushroom bisque with chestnuts, roasted carrot and preserved lemon salad, grilled radicchio, leek and lentil salad, brussels sprouts with caraway, delicata squash and black-eyed peas with berbere, cauliflower dill gratin, satsuma and cranberry pickle, nigella-poppy naan
