While You Relax
While You Relax
I’Lauri Extra Brut Prosecco (Veneto,Italy) Pea flower, lemon sparkling elixir with pea flower ice cube
1st and 2nd Course (Plated Together)
Stinging nettle miso bisque with mix greens salad
Stinging nettle miso bisque alongside a mixed greens salad with kumquats, bulger tabbouleh, almond feta, radish, and black hummus in a spicy beet and yogurt dressing. ’23 I’Lauri “Neola” Passerina (Abruzzo,Italy) Peach, cardamom, cinnamon, coconut
3rd Course
Samosas
Samosas stuffed with potato, sunchoke, and peas with an apple tamarind and cilantro mint chutneys ’23 Alain De La Treille Pinot Noir (Loire Valley, France) Bilberry, thyme sparkling elixer
4th Course
Vietnamese Crepe
Vietnamese crepe Bahn Xeo stuffed with roasted maitake, and shimeji mushrooms, pickled kohlrabi, carrots, with fresh herbs, miners lettuce, nuoc chom ’21 Fratelli Cozza Primitivo Di Manduria (Puglia,Italy) Cherry, stinging nettle, rose sparkling elixir with a lime cube
5th Course
Indian fritters with saffron cardamom ice cream
Gulab Jamon (Indian Fritters) soaked in a spruce tip, rose syrup. With a cardamom, cinnamon, saffron ice cream. Opici Sweet Marsala ( Veneto,Italy) Harvest Beat Tea Blend rooibos peppermint lemongrass ginger