Chefs Jordan and Aurora Coffey
FIRST COURSE
Turkish duck egg, Greek yogurt, fennnel, ramp vinaigrette, chili, lavash
SECOND COURSE
Frybread with smoked salmon mousse
THIRD COURSE
Sage, smoked salt and sumac beef filet with 3 Sisters roasted succotash, sweet potato and a blackberry juniper demi glacé
DESSERT
Honey butter, sweet course custard, lavender infused sugar