Spring Brunch

Passed

Crispy goat cheese pillows

with strawberry rhubarb jam

Parsnip vichyssoise sips

with cucumber, fleur de sel + chive oil

Smoked trout salad on Rosemary Gaufrette

with pickled mustard seeds

Radish tea sandwich

with nasturtium butter

Buffet

Poached Salmon

with cucumber dill yogurt + pickled onions on French lentil salad

Shiitake mushroom Gruyere tart

with herb salad

Spring panzanella

with focaccia croutons, baby spinach, english peas, asparagus, spring onions + ramp vinaigrette

Roasted beets

with pistachio mint salsa verde

Blueberry muffins and mini croissants

with butter + Forklift jams

Dessert

Strawberry brown sugar mascarpone tarts

with lavender shortbread crumble