Herbs, flowers and vegetables were hand picked just before service.

We began with fire roasted cherry tomatoes, slow roasted yellow pear potatoes, compressed black cherry tomatoes with balsamic, compressed yellow brandywine and japanese oxheart with cider.

We then placed baby zucchini halves, beans and flowers in various spots of the plate.

Then we add purple haze carrot ribbons, heirloom carrot diamonds, cucumber curls, and garden peas.

Finally we topped the harvest salad with thai, purple, and genovese basil, arugula leaves and flowers, assorted herbs.