Spring Menu

Passed Canapés

Burrata Crostino, Favas, Mint and Basil

Yellowfin Tuna, Watermelon and Black Sesame

Mandarin Duck Croquette, Citrus and Pink Peppercorn

First Course

Provençal Vegetable Tart

Ricotta Gnocchi, Fiddlehead Ferns and Fava Beans

Poached Lobster Salad, Spring Peas, Pickled Chili, Meyer Lemon and Carrot Vinaigrette

Main Course

Roasted Sea Trout and Spring Vegetable Nage

Cascun Farm Chicken with Carrot Purée

Black Cod, Asparagus, Radish and Pickled Ramps


Gianduja Bavarian, Hazelnut Biscuit, Caramelized Coffee and Citrus Sorbet

Lemon Chiboust, Pistachio Sablé and Olive Oil Crumble

Passion Fruit Meringue Tart, Mandarin Confit and Chocolate Jam