Starters
Endive Cupwith Goat Cheese Mousse, Seasonal Fruit and Pistachio
Strawberries with Vanilla Black Sheep Creamery Cheese and Raw Honey
Asparagus and Spring Onion fritterswith Herb Aioli
Spicy Pickled Pepper Polenta Cakes with Nisçoise Olive and Marcona Almond
Crepe RouladesStuffed with Radish, Avocado, Pea Sprouts and Watercress Cream
Garden Radishwith Cultured Butter and Jacobson Sea Salt
Steamed Artichoke Flowerwith Lemon-Herb Aioli, Black Olive-Pine Nut Tapenade and Red Pepper Romesco Sauce
Seasonal PizzaSquash Blossoms, Tomato, Lamb's Quarters, Crisp Prosciutto, Fromage Blanc
Raclette or Stilton STUFFED MUSHROOMS
Blistered Cheese Stuffed Padron Peppers
Mini Roasted Shallot Tart Tatinwith Manchego Cheese
Filo Tartletswith Brie, Leek, Asparagus and Thyme
Filo Tartlets with Chèvre, Beetroot and Sweet Cicely
Raclette Stuffed Roasted Sunchokeswith Pickled Shallots and Cornichon
Shredded Sweet Potato Latkeswith Cranberries and Sour Cream
Salads
Roasted Beetswith Labneh, Tangerine, Pea Sprouts and Pistachio
Poached New Potatoes, Artichoke and Leekwith Garden Greens and Dijon Vinaigrette
Cheese Soufflé with Seasonal Lettuces
Seasonal Vegetable Vol au VentStuffed Puff Pastry Shell with Vegetables and Wild Mushrooms
Salad of ArtichokeZucchini, Fava Beans, Summer Squash, Young Green Beans, Tomatoes, Asparagus and Sun Dried Tomato Pesto and Basil-Oregano Pesto
Cold Marinated Asparaguswith Meyer Lemon Vinaigrette, Pine Nuts, Ricotta Salata and Pea Shoot Salad
Forager's SaladGathered Spring Garden Greens and Baby Vegetables in Black Olive Aioli Dressing
Creamy Cauliflower Soupwith Wild Mushrooms and Caramelized Cauliflower Garnish
Warm Sweet Potato Vichyssoisewith Crisp Sweet Potato Chips and Fried Parsley
Spring Pea Soupwith Cold Cubed Butter and Croutons
Savory Pumpkin Soupwith Chive and Cubed Brie Garnish
Entrée
Roasted Baby Vegetables with Beurre BlancBaby Zucchini, Haricot Vert, New Potato, Squash Blossom, Fresh Cherry Tomatoes and Greens
FROMAGE BLANC STUFFED PORTOBELLO GIANT RAVIOLIwith Tarragon Cream, Charred Asparagus, Garlic Scapes and Sweet Cicely
Roasted Summer Vegetable FarcieFarro, Cheese and Vegetable Purée Stuffed Zucchini, Tomato and Eggplant with Basil Sauce
Filo Packets Filled with Leek, Peas, Asparagus and Cheesewith Cauliflower Cream Sauce and Edible Spicy Brassica Flowers
Spring Onion and Asparagus Tartwith Garden Lettuces and Shaved Radish
Cabbage FarcieSavoy Cabbage Stuffed with Lentils, Brown Rice and Field Roast Sausage Served with Herb Roasted Romanesco and Tomato Purée (Vegan)
Ratatouille Mille-FeuilleStacked Puff Pastry with Basil Pistou and Microgreen Salad
Savory Wild Mushroom, Red Onion and Winter Squash Bread Puddingwith Roasted Brussel Sprouts and Mushroom Gravy
Warm Root Vegetable Terrine with Balsamic Roasted Brussel Sprouts and Cauliflower Cream Sauce
Handmade Herb Pasta with Spring Peas, Broccoli Florets, Morels, and Toasted Walnuts in Lemon Butter
Vegan Desserts
Rhubarb and Apple Crispwith Pistachio-Almond Crust
Oregon Berry Mille-FeuilleStacked Puff Pastry with Coconut Cream and Berries
Seasonal Fruit Trifle in Champagne Glass Layered with Coconut Cream
Grilled Peacheswith Coconut Bliss Vanilla Ice Cream and Pecan Crumble
Peach, Nectarine and Plum Rustic Tartwith Vegan Vanilla Ice Cream
Strawberry Short Cakewith Vegan Vanilla Ice Cream or Coconut Cream
île Flottante with Coconut Creme Anglaise or Seasonal Berry Coulis