Vegetarian

batonnes of fall fruits + vegetables, grilled endive, blackberries, spicy pickled grapes + tarragon over herby cucumber sauce with spicy micro greens

vanilla scented tagliatelle with parmesan fonduta + asparagus

red + golden beets over dill lime yogurt with blood orange, pomegranate and watercress

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