The Restaurant at Patowmack Farm

black truffle, beets, evercrisp apple, sesame, rutabaga

watermelon radish, bok choy, preserved garlic scapes

negi, carrot, togarashi

spinach, hakurei turnips, miso

celeriac, blue adirondack, black garlic

matcha, mochi, cream

rosemary, honey, white chocolate

assorted candies

berebere walnuts, togarashi almonds, vadouvan cashews, salted peanuts

soy glaze, ginger-scallion vinaigrette, chives

duck confit scallion, szechuan

mixed berry jam, whipped cream, mint powder