canapé service
parfait of duckliver & caramelized white chocolate on sourdough flatbread
pickled quails egg with grated pepperoni
english pea cake with smoked orange rind
frozen pearls of found reef oysters from southwest trinity bay
kombu, noilly prat & beautyberry vinegar
scrambled farmhouse egg mousse
cured & dried roe, fried potato & dried kraut
strawberry & rose gazpacho
yarrow ice, cucumber & preserved coriander buds
sweet pea capellini
creamed lemon peel, soft quails egg & crunchy pieces of pork
confit of squid
braised pork neck, pickled sweet potato puree & tiny basil leaves
quail from plantersville
tender greenbriar shoots & gel made from its bones & 20 year old sherry vinegar
pork roasted over dried sassafras limbs
spring onion & lavender
earl grey ice
cocoa meringue, hay & caramel
coffee mousse
orange curd, buckwheat & nasturtium
