Course one:
Roasted rainbow carrot & toasted seeds over a spiced yogurt, garnished with basil flowers
Course two:
Mackerel rillette & pickled vegetables served with seaweed flatbread
Course Three:
Seared breast of duck with braised winter squash, sautéed greens, and a cranberry pine sauce
Course Four:
Seafood stew in a fennel-tomato with lemon focaccia
Course Five:
Corn ice cream over baked pumpkin filling with a maple drizzle
Course one:
Roasted rainbow carrot & toasted seeds over a spiced yogurt, garnished with basil flowers
Course two:
Mackerel rillette & pickled vegetables served with seaweed flatbread
Course Three:
Seared breast of duck with braised winter squash, sautéed greens, and a cranberry pine sauce
Course Four:
Seafood stew in a fennel-tomato with lemon focaccia
Course Five:
Corn ice cream over baked pumpkin filling with a maple drizzle
