FIRST COURSE
chilled spring pea soup
cashew crema, pickled carrot ribbons, black pepper vinegar
SECOND COURSE
‘ricotta’ stuffed squash blossoms
dressed escarole, sunflower seeds, crispy parsnips
THIRD COURSE
beet and radish salad
roasted gold beets, pickled radish, frisee, asparagus tips, crumbled ‘cheese’, balsamic elixir
INTERMEZZO
cucumber yuzu sorbet
FOURTH COURSE
seared tofu
maitake mushrooms, fiddle head ferns, ramp + carrot puree, cauliflower ‘cous-cous’ buckwhest
FIFTH COURSE
strawberry rhubarb tart
pistachio pastry cream, thai basic ice cream
