with a red wine reduction - garlic mashed potatoes, & poached campari tomatoes
green peas, leeks, braised oyster mushrooms, julienne of carrots, & celery root
with garnet yam icing, grilled eggplant, asparagus spears, & kale leaves
with mint butter sauce, fava bean, sugar snap, english & snow pea, ragout braised baby carrots,, celery root, & gruyere terrine puree
with zucchini, beef steak tomato, fontina cheese, sweet basil, curry, garlic, & a rich tomato sauce
finished with aged gruyere cheese
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