Steamed Artichoke Flower with Farm Egg Lemon Aioli

Asparagus and Spring Onion Fritters with Herb Aioli

Filo Cups with Asparagus, Leek, Artichoke and Ricotta

Raclette Stuffed Garden Sunchokes with Pickled Shallots and Cornichon

Roasted Raclette Stuffed Mushrooms

Sweet Potato Leek Latkes with Sour Cream and Cranberries

Potato Pancakes with Truffle and Sour Cream

Silton Stuffed Mushrooms

Shallot and Machego Tart Tatin

Root Vegetable Vol au Vent with Gruyère Mornay

Warm Sweet Potato Vichyssoise with Chips and Cream

Summer Squash Soup with Queso Fresco, Spiced Pepitas, Squash Blossoms

Wild Mushroom Vol-au-Vent with Gruyère Sauce

Asparagus Salad with Meyer Lemon Vinaigrette, Pine Nuts, Ricotta Salata

Fromage Blanc Stuffed Portobello Giant Ravioli with Tarragon Cream, Charred Asparagus, Garlic Scapes and Sweet Cicely

Brown Butter Summer Vegetables with Beurre Blanc

Cabbage Farcie with Roasted Romanesco and Tomato Puree

Lemon Balm and Nectarine Preserve Mousse Mille Feuille

Vegan Rhubarb and Apple Cobbler with Pistachio, Almond Meal and Coconut Oil Crust

Summer Peach, Plum and Nectarine Tart with Vanilla Ice Cream

Ille Flotant