Canapés to begin
Roasted beet and cashew cream
Pea greens, toasted barley
Mushroom and grain
Toasted farro, wild mushrooms, smoked mushroom dashi
Dinner
Stuffed artichoke agnolotti
Roasted tomato and pepper broth, fresh garden herbs,
Roasted cauliflower soup
Spelt, apple, leek
‘Falafel’ of fieldstone organics grains
‘Heron’s wake’ tea soaked cherry gastrique, birch syrup glazed winter vegetable, barley pilaf
Dessert
Pinot grigio poached pear
Hazelnut gelato, hazelnut cake, mulling syrup