July Menu

Snacks

Devilled Farrand Hall Egg with Summer Truffle,

Sassafras Compressed Melon,

Nasturtium Æbleskiver with Redcurrant

Dishes

Grilled Prawn served cold with Green Gooseberry and Pine

Jellied Hen Consomme with Salted Cream and Foraged Herbs

Butternut Sustainable Farms Beetroot with Pickled Elderflower Buds and Saskatoon

Wood Fired Guinea Hen with Squashes and their Blossoms

Farrand Hall Bakery Focaccia and Nasturtium Butter

Sweets

Anmitsu of Corey Lake Orchards Blueberries with Spent Wine and Queen Anne’s Lace