This Atlantic Cod is known for it’s dense flaky white flesh. Our kitchen starts it in a marinate of lemon zest, olive oil and herbs. The fish is served over a parsnip puree seasoned with vanilla beans that is a real mind twist. On one hand you get the earthy subtle sweet of the parsnip and then in comes the vanilla bean. For a minute you think you’re eating root vegetable flavored ice cream and a pint container and a spoon is in order. The dish is topped with a grilled “steak” of maitake mushroom and fried sage leaves.