Sweet legume salsa, finely chopped and whipped until creamy. Pairs well with seasonal fruit compote and 9-grain house-baked bread.
Cinnamon-glazed tuber roots, whipped and baked until caramelized. Topped with a dollop of toasted sweet azucar créme fraiche.
Amuse-bouche of indigenous regional cheese served room temperature in the traditional American manner.
Hand-breaded breast of free-range hen, rolled in a light corn stuffing and dusted with sea salt and fresh-cracked peppercorns. Served with a ramequin of mustard-inspired gravy that has been infused with a hint of local honey.
Fire-grilled link served on a toasted enriched white flour bun. Topped with sweet tomato jus, mustard seed puree, and served with a side of fresh chopped cucumber relish.
