Menu - March 21st 2018
Chef - Matthew Woolen
Amuse - Curried stuffed date
Served with Cocktail created with our New England style cider "Tempest"
Sprouted quinoa with parsnips, passion fruit, and coconut yogurt.
Paired with "Glow Aerlie Red"
Miners lettuce with roasted buckwheat and a fermented bean cake.
Paired with "Pirates Plank Old World Dry"
Paired with "Spark Heirloom Blend"
Spinach cannalonnes in white sauce with chickpeas.
Paired with "Discovery Trail Traditional Still"
Hazelnut ice “cream” with date pudding, stewed rhubarb, oats and ginger.
Paired with "Rosy Pommeau"