FOOD


selections from the flower avenue garden

pork, pumpkin, cherry tomatoes, succulents

english peas, morel mushrooms, mint

chickpea fritter, meyer lemon, garlic

slow-cooked egg yolk with sunchoke soup

Hay-roasted potatoes, sorrel, lovage, hazelnuts

Seaweed and tofu beignet, yuzo kosho, lime

ASSORTMENT OF PLATES FROM THE SNACK COURSE

WAGYU, NASTURTIUM DUMPLINGS, AMBERJACK

ENGLISH MUFFIN, BURRATA, UNI, CAVIAR

ROASTED CARROTS, YOGURT, VADOUVAN, BLOSSOMS