Sprouted buckwheat and spelt and pearl barley

soaked in water overnight, drained and left to sprout in dark (5days)

Buckwheat miso puree

Boil buckwheat in stock until tender, process in vitamix with miso and Xanthum gum until smooth, check seasoning.

Onion petals

steam 90 deg 10 mins

Parfait

Dry off livers combine with salts and vac, also vac foie gras and cook at 50 degrees 1hr, then 64 degrees 1/2hr.

Slice onion and garlic and reduce wine until glaze.

Whip butter with glycerine.
Blend livers, foie, onion, garlic and wine reduction
until smooth, whisk with whipped butter and pass and freeze in paco beakers.

Hare and pearl barley veloute

Toast pearl barley until golden brown and malty in smell, pour hot pearl barley into milk, cover with cling film and allow to infuse for 4hours or overnight in a refrigerator. Strain through chinoise.
Brown off chopped hare bones in a pan with a small amount of oil, add sliced button mushrooms and soften and add Madeira and reduce to glaze. Add chicken stock bring to the boil and skim off any impurities.
Strain through chinoise, combine with pearl barley milk (250ml), and season with salt and lemon juice. Add lecithin and stick blend to form a light foam.