with apple savoy cabbage & watercress salad, cider syrup & house made sea salt crackers
in lemongrass kaffir lime broth chili infused oils & spring pea shoots
with roasted chioggia beets, shaved fennel & pecorino, toasted walnuts & aged sherry vinaigrette
with green garlic tarragon butter, twice baked yukon potato & crisp garden leeks
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