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Crusty ancient grain sourdough served warm with smoked sea salt butter.
Vegetarian
Flash-fried local sprouts tossed in white miso caramel and toasted sesame.
Vegan, Vegetarian
Seared wild scallops with brown butter emulsion and roasted parsnip purée.
Pescatarian
Wood-smoked roasted beetroots with pickled mustard seeds and dill oil.
Wood-grilled blue-white beef ribeye with bone marrow reduction and charred shallots.
Salt-crusted roasted celeriac wedge with black truffle jus and toasted hazelnuts.
70% Single-origin smoked ganache in cacao nib crust with crème fraîche.
Caramelized raw wildflower honey sorbet with lemon thyme oil reduction.