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Grayson
red sumac
rose hips
prickly pear
fox grape
venison & wild garlic canapes, by Kim Hendrickson
honey locust ice cream, amaranth cookie, and wild blueberry strips, by Gary Sernack
November: Katuah Thanksgiving
overview • sample outing
menu by William Dissen
| venison loin terrine | with autumn olive mustard, crostini, sumac toddy and sassafras tea | ||
| nettle soup | with crispy sunchokes & spicebush crème fraiche | ||
| stonecrop and chickweed salad | with beauty berry, and lambsquarter seed and bergamot and wild onion goddess dressing |
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| prickly pear braised wild venison | with roasted burdock and maiitake hash and sautéed sochane | ||
| feral apple & black walnut crisp | with passion fruit sauce | ||
| wild coffee | with chaga mushroom and roasted persimmon seed |