Menus
NEW BEGINNINGS
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Red Thumb Potato Vichy
with Charred Leek, Caviar, and Onion Bloom
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AAA White Asparagus
with Pickled Maitakes, Red Verjus Gel, and Bordelaise
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Wild Alaskan Salmon
with Spring Onion Soubise, Wild Fennel, and Caraway
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Roasted Lamb Loin
with Stuffed morel, English Peas, and Anise Hyssop
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Creamsicle Cheesecake
with Blood Orange, Creme Fraiche, and Vanilla
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Lobster Ravioli
with Ramp Suds, Pickled Ramps, and Brioche
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Kagoshima A5 Wagyu
with Green Garlic, Black Trumpet Mushroom Paste, and Rubarb
NEW BEGINNINGS
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Green Garlic Vichy
with German Butterball Potato and Lapsang Souchong Tea Caviar
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AAA White Asparagus
with Pickled Maitakes, Red Verjus Gel, and Bearnaise
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Fava Bean Tart
with Spring Onion, Meyer Lemon Sabayon, and Allium Blooms
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Stuffed Baby Artichokes
with Comte Cheese, Salsify, Madeira, and Brioche
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Rhubarb
with Vanilla Pastry Cream and Lucky Sorrel
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English Pea Berlingots
with Blood Orange, Hyssop, Flowers, and Calvin Tendrils
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Stuffed Squash Blossom
with Braised Winter Truffle, Ricotta, and Wild Fennel