Appetizer
Early Harvest Root Vegetable Samosa with a White Peach Chutney
Kashmir Panzanella Salad
Little Gem Lettuce Caps, Heirloom Tomato, Turkish Cucumber, Pink Lady Apple, Shaved Nice Watermelon Radish, Fresh Herbs and Pickled Onion. Served with Cumin Scented Naan Croutons and a Charred Lime Vinaigrette.
Masala Pappardelle Bolognese
Handmade Pappardelle Pasta, Fresh Savoy Spinach, Fresh Garbanzo, Tossed With A Coconut Masala. Finished with Garlic Toasted Breadcrumbs and Charred Eggplant Powder.
The Main Course
Sous Vide Golden Beets and Compressed Tofu Thinly Layered and Lightly Roasted. Served with a Vibrant Herb Chutney and a Savory Fennel and Cashew Brittle
Sweets
Galub Jamon with Chai Scented Gelato and Braised Stone Fruit.
