First Course
Spring French Onion Soup
Goat's Milk Brie, Pork Belly Dumplings, Caraway Croutons
12
Truffled Rigatoni and Cheeses
Cave-Aged Gruyère, Gouda, Pouligny Fondue
18
Ham & Eggs
Thinly Sliced Iberico Ham, Slow Poached Egg Drops, Mustard Emulsion
14
Collection of Small Beets
Bayley Hazen Powder, Candy of Pistachios, White Grape Juice and its Gelée
13
Tortellini of Veal Cheeks
Early Spring Asparagus, Parisienne of Reggiano, Morel Bubbles
14
Lobster and Crab Cakes
Smoked Corn, Mustard Sauce, Jalapeño Olives
17
Main Course
Lightship Scallops
The Sauce of the Crustacean, "Thumbelina" Carrots, Artichoke Ravioli
26
Yellow Fin Tuna à la Japonaise
Ocean-Laced Béarnaise, Hon-Shimeji Mushrooms, Soy Glazed Foie Gras
27
Tenderloin of Beef Wellington
Spring Pea Purée, Cassia Madeira Jus, Sous Vide Brisket, Tempura Romaine
30
"Yankee Pot Roast"
Wagyu Short Ribs, Encapsulated Truffle Ravioli, Early Spring Flavors
28
Gionnone Chicken
Pan-Roasted Farmed Chicken
Idiazabel Potato Foam, Golden Raise Emulsion
20
Desserts
Gianduja Chocolate, Banana and Passion Fruit Crèmeux
Hazelnut Dacquioise and Coconut Malibu Sorbet
12
Strawberry and Tomato Compote Tart
Vanilla Olive Oil and Candied Basil
10
Hand-Made Ice Cream and Sorbet
Vanilla and Chocolate Cones
11
Blackcurrant Financier Cake
Spice Roasted Pineapple with Ginger Ice Cream
Fleur de Sel Tuile
12
Selection of Artisan Cheeses
Fig Jam, Warm Toast
18
Executive Chef David Daniels
Sous Chef Kyle McClelland
