Bites; meant as appetizers for one or snacks to be shared among friends
Sweet pea hummus with meyer lemon, & mint oil, served with spring vegetable crudités
Roast baby carrots tossed in miso caramel & spicy sesame seeds, served with charred scallion ranch.
Crispy cornmeal dredged artichokes with giardiniera, pickled onion, spiced remoulade sauce, & fresh herbs.
Harvests; meant to celebrate fresh, crunchy things unique to each growing season
Tender farro grains with fava bean, almond, roast cauliflower, spiced chickpea, spring allium & fresh herbs.
Charred escarole with spiced sesame seeds, crispy onions, miso parmesan, & black garlic
Mains; hearty vegetable-focused dishes rooted in the season
Creamy arborio rice layered with spring onion, mixed mushroom conserva, leek pesto, & miso parmesan.
Celery root in the style of pastrami, with
chicory kraut, & horse radish creme fraiche on toasted marble rye.
Crispy flatbread topped with almond ricotta, spring peas, garden radish, & fresh herbs, dressed with lemon-pink pepper vinaigrette.
Indulgences; sweet bites to round out the meal
"Beginnings" Menu #1 | Chefs: Dave Grant & Rocky Hunter
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