Culinary Plating “Ceviche” flambéed Mackerel| Butternut Fagottini| Goat cream cheese-cucumber filling| Grenadine-pickled pearl onions| Jalapeño-Espuma| Leche de Tigre March 27, 2024
Culinary Plating Amuse: Mini herb-taco| Vegan tartar| Wild garlic-pistachio mole| Fingerlimes| Rock chives cress March 27, 2024
Culinary Plating Speck wrapped monkfish – cipollini onions, fried Brussel leaves, parsley/tarragon tuile, English peas, parsnip purée, brown butter. March 26, 2024
Culinary Plating Venison, celery root puree, black current, hazelnut, fennel, wine poached pear March 26, 2024
Culinary Plating Whole egg ravioli, pork brodo, fried ciccioli, mustard greens, radish. March 25, 2024
Culinary Plating Trout, skin, roe, horseradish cream, squid ink, dill oil, wild spring onion champ. March 25, 2024
Culinary Plating Blood Orange Panna Cotta with Candied Peel, served with freshly made Orangecello March 24, 2024
