Pearled spelt with oyster mushrooms & wilted greens
Aubergine charlotte with sweet potato gallette
Butternut Squash risotto with charred artichokes, saffron potatoes,
parmesan and chive cream
Herb gnocchi with wilted chard, asparagus mousse & pea & mint emulsion
Summer squash dumplings, vegetable melange,
smoked tomato’s, black olives & shaved fennel
Spring vegetable risotto with micro sprout salad
New season asparagus, quails egg, sanfire, vegetable pave with sauce ceviche
Open lasagne with garden vegetables, Parmesan crisp, sweet basil pesto
Sweet & hot pepper stew with zucchini fritters & white beans