Avocado toast with beet-cured Alaska salmon and kale salsa verde
Author: Flavor & The Menu
Walter Collective vodka, Amaro di Angostura, charred grapefruit and passionfruit cordial, Thai basil, lemon and ponzu
Tea-smoked, with farro fried rice, housemade aïoli, wild Maine blueberry hoisin, blistered spring onions and micro cilantro
Beef and pork meatloaf glazed with barbecue sauce
Stone-ground white whiskey, absinthe, lemon verbena-hibiscus simple, Peychaud’s bitters