HORS D’OEUVRES

Deviled egg canapés with chives

House-cured beet & juniper-cured Arctic char on Signal Fire rye with dill

Rabbit rillette on baby carrot & chervil

Salted watermelon & emerald radishes with miso-butter

Chicken liver mousse in gougere

PLATED APPETIZER

Mixed local greens with sugar snaps, turnips, asparagus & peas

Tarragon-carrot vinaigrette

PLATED DINNER

Roasted pork shoulder, pork belly & garlic sausage

Cabbage with mustard seed

Shredded potato pancakes

Pink applesauce

PLATED DESSERT

Strawberry pudding with vanilla bean whipped cream