Farm to Table Tapas

First Course

Heirloom Tomatoes by Diane

sheep feta, nasturtium leaves, micro basil, smoked maldon salt

Sweet Corn Risotto

matts wild cherry tomatoes topped with seared scallop & shaved parmesan

Smoked Pepper Soup

toasted almonds, fried basil

Pork Tenderloin

peace valley herbs de provence, nectarine butter, braised fennel, salt roasted red potato

Cherry Water Ice

tanner brothers, macerated cherry boo's moonshine

Apple Carpaccio

manoff apples, grilled radicchio, endive toasted pinuts, fresh herbs, blackberry vinaigrette, herb whipped goat cheese

Emma's Honey Cake

rosewater custard cake