Smoke Sunchoke & Honey Spirit, Navy Gin, Yellow Chartreuse, Bay Leaf & Grains Of Paradise Tea, Lemon Twist. Stirred neat with curated cheese and pickled accoutrements.

MOONGLADE

Cerignola olives marinated in garlic rosemary olive oil

Olives

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

olive oil ganache, roasted sunchoke mousse

Preheat your oven to 200°C (400°F). Wash the sunchokes thoroughly and cut them into halves or quarters if large. Roast them on a baking sheet for about 25-30 minutes until tender and golden brown. Let them cool.

Prepare the Sunchokes

In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the dark chocolate, stirring until melted and smooth. Stir in the olive oil until well combined. Set aside to cool slightly.

Make the Ganache

In a blender, combine the roasted sunchokes, eggs, sugar, vanilla extract, and a pinch of salt. Blend until smooth and creamy. Gently fold in half of the ganache to the sunchoke mixture.

Prepare the Sunchoke Mousse

In a greased 9-inch (23cm) springform pan, pour the sunchoke mousse mixture. Bake in a preheated oven at 175°C (350°F) for about 25-30 minutes or until set. Remove from the oven and let it cool completely.

Assemble the Torta

Once the torta has cooled, pour the remaining ganache over the top, spreading it evenly. Refrigerate for at least 2 hours to set before serving.

Finish with Ganache

Sunchokes (Jerusalem artichokes)

Dark chocolate (70% cocoa or higher)

Olive oil

Heavy cream

Sugar

Eggs

Vanilla extract

Salt