Side

fresh mint and parsley pesto tossed with lightly charred spring peas and radicchio on a bed of creamy ricotta topped with extra crispy parmesan chickpeas

vanilla scented tagliatelle with parmesan fonduta + asparagus

miso mirin brushed + charred maitakes over smoked juniper crème fraîche, a drizzle of clover honey and spicy micro greens