Sample Menu

Whipped goat cheese with roasted beet purée, toasted pistachio, and micro herbs

Charred asparagus salad with lemon vinaigrette, shaved fennel, and aged parmesan

Wild mushroom and truffle tagliatelle with thyme, garlic confit, and pecorino

Honey panna cotta with macerated berries and almond crumble

Mini potato rosti with crème fraîche, chives, and smoked trout roe

Butter lettuce salad with citrus vinaigrette, avocado, radish, and toasted pumpkin seeds

Red wine braised short rib with celery root purée, roasted baby carrots, and jus reduction

Dark chocolate pot de crème with sea salt and whipped mascarpone

Parmesan gougère with whipped herb butter

Heirloom tomato carpaccio with basil oil, burrata, and aged balsamic

Herb-crusted rack of lamb with pommes purée and roasted spring vegetables

Lemon olive oil cake with lavender whipped cream

Tuna crudo with yuzu, olive oil, and microgreens

 Crab and avocado salad with grapefruit, radish, and lemon oil

Butter-poached lobster risotto with saffron, parmesan, and fresh chives

Vanilla bean crème brûlée with seasonal berries