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