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Summer ‘25 6-Course Tasting Menu
Papadam (eggplant, fermented chickpea and fennel)
Mushrooms (carrot and forged Labrador tea puree, smoked shepherd peppe…
Runner Beans (red pepper sauce, pine nut)
Grapes (cashew yogurt, brussels sprout leaves )
Perilla Leaf (smoked cabbage, pickled mushrooms, beet reduction, chili…
Ice Cream (corn)
Dessert (Chef’s choice)
Papadam with eggplant, fermented chickpea, fennel
Mushroom, carrot puree, smoked peppers
Runner beans, red pepper sauce, pine nuts
Grapes, cashew yogurt, Brussels sprouts
Bread
Perilla leaf, smoked cabbage, beet reduction, pistachio
Turnip cake, zucchini confit
Runner beans with red pepper sauce and pine nut cream
Cooked Concord grapes with cashew yogurt and Brussels sprouts leaves
Papadum with eggplant, fermented chickpea and fennel
Sticky date cake with fermented pears
Mushrooms with carrot purée and smoked shepherd peppers
Perilla leaf with smoked cabbage, pickled mushroom, beet reduction, ch…
Brunch Buckwheat pancakes with fermented strawberries and spruce tip i…
Brunch mushroom wings
Brunch sunchokes
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