Tasting Menu 2

Amuse

Sunchoke Chip

oyster mushroom duxelle / bbq chanterelles / smoked mushroom stems

First

Juniper Cured Trout

red kale / rhubarb mustarda / pepper mash / mint

Second

Ricotta Gnocchi

pork shoulder / brined green tomato / radish / chard / pork jus / roasted garlic bread crumb

Final

Preserved Lemon Curd Tart

flathead cherry / red beet / cherry seed vinegar gellee 

These are samples. Personal preferences are welcomed and encouraged to create a menu custom tailored to you, your dietary needs and your occasion.