Salad of slow roasted black radish and raspberries with kale juice and pear vinegar. Followe by scallops with truffled salsify taglietelle with goat cheese, asparagus with roasted asparagus juice and horseradish cream+ crab sauce (plating last minute-needs some thought but flavors worked well). For desert, pear stones technique inspired by Mugaritz with banana praline gelato, vanila kit kat ice cream and chocolate crumble.
