A French Culinary Revolution
Camembert and Morel Tart served with Microgreens
Invasive Species Salad
Rabbit Confit hidden in Shaved Fennel with Hazelnuts, Blue Cheese, and pickled Fiddleheads Dressed in Blackberry
Ancient Healer’s Soup
Celeriac with Herb Cream Served with selections from the Crone's Apothecary
The Banquet of the Cabinet
Height of the Seasonal Bounty Roasted, Seared, Glazed, Charred, and Poached (What grows that week is what we will serve, with Filet Mignon and King Salmon easily avoidable by our Herbivore friends.)
A Cloud at Sunset
Rhubarb and Lemon Curd Trifle
Rhubarb Pandowdy with Fennel Whipped Cream and Smoked Salt