Served with caramel popcorn, peanuts and chili garlic honey.

Served with dandelion salsa verde, grilled artichoke, castelvetrano olives, tomato and feta.

Served with cucumber raita and sauce romesco.

Served with goat cheese, cipplioni onions and roasted mushrooms.

Served with pickled vegetables and provencal vinaigrette.

Served with kale, toasted garlic and grains.

Served with hummus, avocado, sprouts and salsa verde.

Served with sage, grapes and walnuts.

Served with sunny side egg, caramel onions, lettuce and tomato.

Served with arugula, cucumber and tomato.

Served with gruyere, arugula and pickled onions.

Served with mature cheddar and herbs.

Served with white bean puree, pumpkin seed, sesame seed and morita chili relish.

Served with cornbread and green chili chorizo gravy.

Served with dulce de leche yogurt, banana and coconut granola.

Blackberry, chia seed and almond milk.

Served with melon and berries.

Served with cheesecake mousse and caramelized pineapple and sage chutney.

Quinoa, apple cider, apricot, goji berry, raisins and cherry.

Served with blueberries, ricotta cheese, lemon curd and pinenuts.

Served with dapper dairy goat cheese and dulce de leche.

Served with gruyere, arugula and pickled onions.

Served with pepita, morita, sesame seed and arugula.

Served with mature cheddar cheese and fresh herbs.

Served with green chili chorizo, cornbread, salad and creme fraiche.

Served with sliced avocado, arugula and sauce romesco.

Served with sorghum and sage.

Cured with fennel and dill.

Served with parmesan and roasted garlic.

Served with za'atar, black garlic tahini and fregula.

Served with cucumber raita, herbs and sauce romesco.

Caramel popcorn and spicy muzquiz peanuts.

Served with almond powder and urfa biber chile.

Served with hazelnuts and salsa vierge.

Served with ember roasted beets, blueberry, almonds and rhubarb vinaigrette.

Served with pickled vegetables and provencal vinaigrette.

Served with meyer lemon dressing.

Served with pistachio, radish and buttermilk poppy seed dressing.

Served with white bean puree, pumpkin seed, morita and sesame seed relish.

Served with tomatoes, basil and parmesan.

Served with green skordalia, nasturtium and lentils.

Served with green wheat freekeh, beans and yellow harissa.

Served with pickled corn relish, gold ootatoes and chili garlic honey.

Served with cornbread, pickled and charred okra.

Served with polenta cake, snap peas, amba carrots and tomato sofrito.

Gruyere and scallion potatoes, onion, spinach and horseradish.

Sweet pea ice cream, vanilla angel cake, passion fruit curd and mango fresca.

Served with oaxacan chocolate ice cream, strawberry jam and fudge.

Served with coconut tapioca, hazelnut and chocolate sponge.

Served with roasted banana ice cream, almonds and cinnamon wafer.

Belletoile french, triple cream with white chocolate honey comb and lemon curd.

Corcuera, spanish manchego with caramel, sesame walnuts and cinnamon brioche.

Dapper dairy goat chevre with dark chocolate pecans and raspberry apple mustard.