kelp noodle cashew & pepe sauce with chaga, dehydrated pangrattato, and affilla pea cress
shitake panna cotta with cashew caramel sauce, pine pollen, activated crumble, fennel flower, anise hyssop, and mint pink candypops
hibiscus flan with cranberry bacopa coulis, purple oxalis, wood sorrel, nepitella, and dianthus
homemade turmeric parsley tagliatelle with rosemary champagne sauce, morel, green asparagus, walnut oil, and nasturtium
aged cashew brie
dehydrated maqui tostada with almond matcha crema, golden & red beets, watercress, and viola petal
desiccated kale with chlorella vinaigrette, ruby streak, fennel bronze, marigold, purple oxalis, and dehydrated quinoa
lemon vanilla panna cotta with raspberry reishi coulis, activated matcha granola and borage flower
homemade multigrain gluten free bread, sorghum, oat, arrowroot and yeast
matcha semifreddo with blackberry pine pollen sauce
lavender chocolate
fermented raw cashew cheese with barolo
lacinato kale, pea snap, fennel bronze & flower, scarlet frills mustard, nepitella, blue basil, mint pink candypop, and chlorella leche de trigre
culture cashew cheese in chaga kale ash, dianthus, and fennel flower
watercress, red shiso, dehydrated enoki, fermented onion, dianthus, wood sorrel, anise hyssop, wild rice, dulse crouton, and chlorella vinaigrette
compressed tardivo radicchio in gooseberries oil, apple cider yacon vinegar, nasturtium, and edible flowers
fermented kvass with kombucha and 12 mushroom tincture
lacinato kale in walnut oil, acorn, chamomile quinoa, astragalus pumpkin vinaigrette, and nasturtium petal