Sides

Potato Purée

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Green Beans with Almonds

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Koji Roasted Carrots

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Estate Castelfranco and Beet Salad

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Honey Roasted Carrots with Vodouvan Yogurt

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Prawn Risotto with Fennel and Saffron

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Oysters on Half Shell with Rhubarb Mignonette

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Grilled Mackerel with Radishes, Grilled Lemon, and Crackers

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Roasted Rainbow Carrots with Mustard Green-Walnut Pistou

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Green Beans with Orange Zest, Toasted Coriander, and Crème Fraiche

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