SPRING

First Course

Creamy Parsnip Soup

Grilled Sweet Corn

Roasted Sweet Potato

King Oyster Mushroom Chips


 

Second Course

Mixed Local Greens

Chopped, Toasted Walnuts

Balsamic – Lemon Vinaigrette


 

Third Course

Spring Onion and Gold Potato Latkes

Sweet Maple Drizzle

Mustard Micro Greens


 

Fourth Course

Caramelized and Whipped Red Onion with Sauteed Kale stuffed Carrot Ravioli

Eggplant Bacon

Roasted Garlic and Herb Roux


 

Fifth Course

Cherry Pie

Salted Caramel Coconut Ice Cream

Candied Orange Peel

SUMMER

First Course

Arugula, Frisee, Spinach, Grilled Peaches, Candied Pecans

Raspberry Vinaigrette

Basil Shoots


 

Second Course

Chilled Cucumber Cilantro Lime Soup

Fresh Coconut Yogurt

Quick- Pickled Watermelon

Crushed Pistachio

Sliced Chives


 

Third Course

Cashew Ricotta and Roasted Pablano Pepper Stuffed Zucchini Blossoms

Grilled Heirloom Tomato and Oregano Sauce


 

Fourth Course

Roasted Wild Garlic Puree

Shiitake Mushrooms

Cannelloni and Tiger Bean Warm Salad

Olive Oil Rosemary Sourdough Crostini


 

Fifth Course

Roasted Plum Panna Cotta

Lemon-Peach Compote

Strawberry Caramel

 


 

FALL

First Course

Ancho Chili, Cacao, Pumpkin, Cinnamon Heirloom Bean Stew

Spinach Almond Thins


 

Second Course

Beet Tops, Carrot Tips, Snap Peas, Pea Tendrils, Kale Salad

Roasted Garlic & Mustard Olive Oil Dressing


 

Third Course

Battered, Stuffed, and Fried Assorted Hot Peppers

Whiskey BBQ Sauce


 

Fourth Course

Okra Cakes

Garlic- Dijon Spread

Shredded Beet Slaw


 

Fifth Course

Black Strap Molasses Ginger Cake

Whipped Maple and Lemon Coconut Cream

Ginger and Cinnamon Chews

Coconut Sugar Pistachios

 

WINTER

First Course

Garlic and Rosemary Roasted Brussel Sprouts

Chopped Cranberries

Toasted Paprika Sunflower Seeds

Cashew Cilantro Dressing


 

Second Course

Spiced Bourbon Winter Squash Soup

Creamy Pecan Sauce

Chili- Lime Croutons

Sliced Scallions


 

Third Course

Orange and Rosemary Sweet Potato Nests

Heirloom Bean Salad

Corn Relish


 

Fourth Course

Beet Gnocchi

Almond Chive Creme Fraiche

Olive Oil Marinated, Herb Roasted Beets


 

Fifth Course

Blood Orange Olive Oil Cake

Mint Sorbet

Dark Chocolate Mint Leaves

Grated Orange Zest