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with Roast Corn, Avocado and Tarragon
Seaweed-Beanthread Salad and Wasabi Caviar
Bloody Mary Cocktail Sauce and Radish Mignonette
with Creamed Leeks and Oyster Mushrooms
with Blue Cheese Dressing and Toasted Pine Nuts
with Cucumber Raita, Papadum and Red Curry Sauce
Mache and Aioli
Old Chatham Camembert “En Croute”
Apple-Chestnut Compote, Apple Cider Syrup
Rainbeau Ridge Chevre Ricotta, Wild Boar Lardons
with Salsify, Shiitake, Chives and Whipped Potatoes
Panache of Fresh Herbs, Toasted Quinoa, Sauce “Caramel Amere”
Balsamic Gastrique, Toasted Farro, Swiss Chard, Tiny Tomatoes
Spiced Sweet Potatoes, Glazed Endive, Cherry Chutney
Eggplant Tagine and Giant Cous Cous
Crushed Yukon Gold Potatoes, Baby Vegetables, Dijon Sauce
Brandade Potatoes, Fennel and Dried Tomato Emulsion
Apricot-Olive Tapenade, Polenta Cake, Broccoli Rabe
Lobster Mushrooms, Lobster Essence, Caramelized Celery Root
Pumpkin Mousse, Cranberry Chutney, Brussels Sprouts