First Course:
Golden Beet Soup with Feta
Campari and Grapefruit Sorbet
with sugared mint-leaves to cleanse the palate
Main Course
Roast Cider-brined Ham with
Parsley Beschamel,
Horseradish Mashed Potatoes,
Kale with white-wine vinegar pickled red-onions
Cheese Plate
Ashed Goat’s Cheese, Smokey Blue,
Boschetto, Le Marechal, Quince paste
and Crackers
