Hyeholde Restaurant

Fennel tapenade, lemon poppy seed sorbet and dandelion vinegar.

Vegetable maki roll, yuzu mayonnaise and citrus segments.

Toasted barley, house made apple sauce and saba molasses.

Fennel creme fraiche, grain salad and pomegranates.

Saffron beet gel, red beet puree and cheese.

Chestnut puree, garlic soy gel and ground edamame.

Tossed with a miso vinaigrette.

Wrapped in speck ham with toasted croutons.

Honey vodka dressing and candied nuts.

Cassoulet, wilted spinach and squash and brown butter sauce.

Brussels sprouts, turnips, sweet potato gnocchi and potato sauce.

Olive oil grilled yukon potatoes, french beans and soy & mustard demi.

Maple cavatelli, cauliflower and cider jus.

Caraway & creme fraiche smashed potatoes root vegetables and long pepper sauce.

Braised greens, brussels sprouts and celery root puree.

Bok choy, potato latke, mussels and parsnip sauce.

Farro grain, roasted acorn squash and sunflower sauce.

Chocolate malted custard, clear caramel sauce, amarena cherries and chocolate.

Smothered apples, butter pastry, applejack parfait and cardamom creme anglaise.

Toasted cashew meringue, milk caramel mousse, coconut sherbet and coconut-orange foam.

Layered mocha almond butter cake, raspberry port syrup, caramel coffee cocoa nib ice cream and butterscotch cookie.