Braised pork shoulder, flavors of ratatouille, sauce tomate. • Pork shoulder, braised for 12 hours with pork jus, red wine, and tomato. Once cooled the pork is removed, portioned and seared. The braising liquid reduced and finished to make a lighter spin on the classic escoffier sauce “sauce tomate”. The dish is reassembled with the pork, sauce, wilted peppers and onions, and patty pan squash then baked for an hour. Finished with a sungold tomato vinaigrette and market greens. . Available on our current menu. Reservations are available through our website or on @opentable