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Beet mignonette and smoked cocktail sauce.
Parsnip, grapes and lemon verbena struesel.
Confit tomato, castelvetrano olive and caramelized leek.
Spot prawn, matsutake mushroom and shrimp chips.
Dungeness crab and uni fondue.
Endive marmalade, tofu and pickled chanterelle mushroom.
Roasted peach, porcini mushroom and lobster bordelaise.
Fermented celery root, castelvetrano olive and New Zealand spinach.
Yuzu kosho, Swiss chard and elk sausage.
Menu for The Plumed Horse provided by Allmenus.com
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