Apricot, Wasabi, Goat Milk Chantilly

Campari, Sorrel Stems, Heirloom Cherry Tomatoes

Pimenton Gelée, Combava, Green Mango Chutney

Beets | Hibiscus, Smoked Ricotta, Smoked Jus

Fromage Blanc, Parmesan Crumble, Strawberry Carpaccio

Cassis, Orange Blossom

Bitter Chocolate Crème, Yogurt Crumble, Muscovado Caramel

Executive Chef-Owner Paul Liebrandt
Pastry Chef Robert Truitt

(menu subject to change)
*We ask that the entire table participate in the tasting menu.