Dinner Prix Fixe

Variations of Vegetables and Fruits with Sorghum Tabouleh and Aged Sherry Vinegar

Cured with Kombu, Blood Orange, Radish, and Agua Chile Verde

Cannelloni Gratin with Ramps, and a Vin Juane Sabayon

Terrine with Peaches, Marcona Almonds, and Caramelized Honey Brioche

Pan Seared with Spring Peas, Dutch Baerii Caviar, and a Smoked Scallop Dashi

Roasted with Hazelnuts, Gnocchi Parisian, Peppers, and 36 Month Aged Parmesan

Pan Seared with Maine Mussels, Fennel, and a Yuzu Beurre Blanc

Roasted and Braised with Ras El Hanout, Carrots, Swiss Chard, and Aromatic Rice

Roasted and Braised with Potatoes, Green Asparagus, Onions, and Horseradish

Butter Poached with Young Squash, Navy Beans, and a Roasted Tomato Sabayon

Raspberry Cremieux, Lychee Sake Sorbet

St. Germain White Chocolate Cream, Pickled Gooseberry, Almond Pepper Sable

Pistachio Frangipane, Whipped Ganache, Black Currant and Chocolate Ice cream

Almond Sponge, Yuzu Curd, Cherry Fluid Gel