Bites; meant as appetizers for one or snacks to be shared among friends
Olive oil whipped potatoes layered with kale, brussels sprouts, & smoked cabbage, served with onion soubise, pickled mustard seed,
& crisped onion.
Creamy roast kabocha squash soup with ginger, spiced cashew, & a floral red curry oil.
Crisp-fried mushrooms served with almond romesco, saffron aioli, garlic chips, & fresh herbs.
Harvests; meant to celebrate fresh, crunchy things unique to each growing season
Pan roasted autumn squash with Rancho Gordo charros beans, freekah grains, sour cream,
& fresh herbs.
Lacinato kale with shaved brussel sprouts, tart apple, persimmon, pickled red grapes, & black garlic walnuts.
Mains; hearty vegetable-focused dishes rooted in the season
A trio of carrot tacos with "green queen" sauce, salsa macha, hazelnut cojita, pickled shallots, & fresh herbs.
Pastrami style celery root, with charred chicory kraut, & horse radish creme fraiche on toasted marble rye.
Crispy flatbread with a spiced chickpea spread, topped with pepperonata, shaved fennel, savoy cabbage, & blood orange.
Indulgences; sweet bites to round out the meal
The name says it all- topped with Maldon salt for good measure.
A buttery sugar cookie rolled in cinnamon & sugar.
"Preserve" Menu #1 | Chefs: Dave Grant & Rocky Hunter
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