FIRST

Shaved Spring Vegetables, HEIRLOOM TOMATO TEA, Lemon Vinaigrette, Fresh Thyme

SECOND

Green Goddess Dressing, Crumbled Pistachio, Fine Herbs, BABY GEM WEDGE

THIRD

choice of Flax Seed, Hens Egg Yolk, FILLET OF HALIBUT Spinach Puree, Parisian Potato, Harissa
OR
Espuma Potato, SHORT RIB BOURGUIGNON, Wild Mushrooms, Pearl Onions, Braising Jus

FOURTH

Brown Butter Sponge, English STRAWBERRIES & CREAM, Strawberry with Ginger, Pistachio


FOUR COURSE DINNER 35

OPTIONAL WINE PAIRING 15

excludes tax and gratuity

Steven Snook – Executive Chef | Jonathan Rosenson – Sommelier/Owner

*Consuming raw, undercooked meats, poultry, seafood, shellfish, eggs, unpasteurized milk may increase your risk of foodborne illness.