Executive chef Ben Pollinger par cooks rice with white wine followed by shrimp stock. He strains the rice, pouring more stock through it to keep the rice from clumping together. He reserves the liquid.
At service he reheats the rice with the liquid and adds diced shrimp, roasted, diced acorn squash, acorn squash purée, butter, parsley and purple endive.
He tops it with a foam made of chicken stock, butter, cream and pumpkin seed oil whipped with an immersion blender. He tops that with shrimp sautéed with olive oil and finished with shrimp stock and butter and garnished with micro arugula.