FIRST COURSE

 

Beetroot houmus, mint & dukkah

 

Zucchini baba ganoush, toasted pine nuts

 

Onion, rosemary and garlic focaccia

 

Acorn squash, bulgur, semi dried tomatoes, garden herbs,

almond ricotta & lemon

 

Tomato & cucumber salad, sumac onions, basil & oregano

 

FOLLOWED BY:

 

Caramelised leek, broccoli & pesto tart

 

Roasted butternut squash, red onion, tahini & za’atar

 

Garden leaf and herb salad with tamari pumpkin seeds

 

Parsnip & apple remoulade, parsley & wild rice

 

Toasted cous cous, charred zucchini, green beans,

 tomatoes & cinnamon

 

TO FINISH:

 

Spiced apple cake, summer berries, shortbread crumble, mango yogurt

 

Chocolate & beet brownie bites, pumpkin cream & pecans

 

Menu is subject to change based on final harvest.