Nettle Miso Soup with a salad of Baby Tom Thumb Lettuce, Pickled Shunkyo Radish, Sea Beans and Goose Tongue (sea vegetable), with lime-ginger-tahini dressing and a sesame seed crisp.
Housemade buckwheat fettucini, roasted asparagus and truffled watercress, masa breaded fiddlehead fern and shiso with a tamari, yuzu leek broth.
Roasted Cauliflower, mung bean, cashew cheese, house smoked morel cake served atop sauteed chard and radish greens, an eggplant mousse and peppercress oil, finished with black lemon molasses reduction and parsnip chips.
oh my heck
wv: fargutte which is precisely what I felt when I read this post!
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