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SPRING ASPARAGUS WITH KARENGO BUTTER, LEMON & MINT
MARBLE BENNES, BABY LEEKS & MUSTARD CRÈME
KALE SALAD
SPRING BEETS WITH GOAT’S CHEESE, NASTURTIUM & BLACK GARLIC VINAIGRETTE
QUICK-BRAISED & ROASTED TE MANA LAMB SHOULDER
THERAPEUTIC HERBAL KOMBUCHA
SALSA VERDE
LACTO-FERMENTED SHIITAKE MUSHROOMS
ROASTED BAY LEAF OIL
LIGHT & FRUITY PEAR VINEGAR
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