Black cod ($24) comes with two seared pieces of the fish sandwiching a frothy pool of vichyssoise, and surrounded by cippollini onions, nettles, pungent black garlic and wilted escarole.
One of his favorite crops, escarole, is something he doles out sparingly because many people don't like its bitter taste or don't know what to do with it.
A mix of salad leaves including red chicory, escarole (the frilly one), radicchio and lollo rossa, red onions (not cut thinly enough) and shredded carrot.
