First Course
Pesto, Cashew Cheese, Kuri Squash Tart with a Buckwheat Crust and a Quince, Asian Pear, Kalamata Compote
Second Course
Massaged Braising Greens with a Roasted Garlic Pomegranate Hijiki Salad and a Miso Yuzu Vinaigrette
Third Course
Creamy Celeriac Rosemary Risotto with an Evergreen Huckleberry Cayenne Sauce, Smoked Baby Carrots and Sautéed Chanterelle and Matzitaki Mushrooms
Fourth Course
Avocado Raw Cacao Lavender Ice Cream Pie with a Macadamia Date Crust
$33
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