Assorted Housemade Breads 3 per person

Appetizers

Chilled English Pea Soup 15
Cucumber Crème Fraîche | Gulf Shrimp Salad | Compressed Melon
Savory Carrot-Almond Financier | Enoki Mushrooms| Chamomile Oil

Green Asparagus Salad 15
Goat Cheese Mousse | Pickled Strawberries | Petit Leaves
Roasted Garlic Panna Cotta | Charred Onion-Seed Crumble | Honey-Citrus Vinaigrette

Caesar 13
Hearts of Romaine | Lemon-Anchovy Dressing | Shaved Pecorino Cheese | Sourdough Crisp

Pan Seared Maine Sea Scallops 19
Sunchoke Purée | Spiced Carrot Crêpe | Squash | Mushrooms | Black Truffle-Yuzu Emulsion

Berkshire Pork Belly 17
Chorizo-Golden Corn Cake | Aerated Potato | Avocado-Oaxacan Cheese Salad | Mole Colorado

Entrees

Pan Seared Scottish Salmon 35
Rock Shrimp | Sesame Bok Choy | Celery Root-Zucchini Pavé | Jalapeno-Lemongrass Dashi

Black Angus Beef Tenderloin 48
Braised Beef Cheek | Charred Broccoli| Potato-Bacon Paillasson | Mushroom Hollandaise
Horseradish Granola | Caramelized Onion-Black Garlic Reduction

Australian Lamb Rack 49
Harissa-Lemon Glazed Young Carrots | Vadouvan-Chickpea Croquette
Pistachio Gremolata | Dried Apricot | Peppercorn Reduction

Maple Leaf Farms Duck Breast 37
Leg Rillette | New Mexico Honey-Szechuan Glaze | Spring Berries
Marcona Almonds | Forbidden Rice| Mirin-Sherry Reduction

Crispy Skin Organic Chicken Breast 29
Duck Fat Crushed Fingerling Potatoes | Watercress Coulis
Spanish Chorizo Heirloom Tomatoes | Artichokes | Sauce Albufera

Vegetarian Tasting Plate 28
Please speak with your server about Chef’s creation for tonight.

Sides

Truffled Orzo “Mac & Cheese” 7
Sautéed Spinach with Roasted Garlic 7
Duck Fat Crushed Fingerling Potatoes | Manchego Cheese Fondue 7