a view into our world, our restaurants, our food, our staff.
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.
Corn Soup . Crème fraîche, hen of the woods mushrooms, smoked chili at NICHE