FIRST COURSE

MAIN COURSE

Le Bonne Terre Farms Spring Salad
local greens, radish, pea shoots, ricotta salata,
honey-fennel pollen vinaigrette

Wild Alaskan Halibut
preserved lemon-asparagus ristto, asparagus-chervil sauce

Hamachi Crudo
sashimi with yuzu gelee, pink grapefruit,
avocado terrine, japaleno,
Meyer lemon tartare, olive oil, micro greens

Rabbit Rabbit Rabbit
applewood smoked bacon wrapped loin,
roasted rack, confit of leg,
whole grain mustard cream sauce, Yukon potato

Green Garden Gazpacho
green tomato, tomatillo, bay shrimp-avocado aioli

Eye of Prime Ribeye
wild ramp mashed potato,
grilled asparagus, mushroom-bone marrow butter

Tataki of Ahi Tuna
baby fennel, asparagus, snap pea, fava bean,
citrus-wasabi vinaigrette

Grimauld Farms Guinea Hen
sauteed breast, crispy leg, natural jus,
fricasse of morels, peas leeks, pork cheek

Shellfish Salad
Monterey Bay calamari, gulf shrimp, scallop,
piquillo pepper vinaigrette, red mizuna

Roasted Lamb Rib Chop
potato-turnip gratin, glazed cipollini, baby carrot,
fava bean-chevre puree, black olive sauce

SECOND COURSE

DESSERT COURSE

Goat Cheese & Chive Capalletti
thin sheets stuffed with Laura Chenel chevre,
spring vegetables, herbaceous beurre fondue

Strawberry Pate a Choux
roasted balsamic strawberries, cheesecake puree,
elderflower sabayon, strawberry sorbet

Burata & La Quercia Smoked Prosciutto
minted English pea, red mizuna,
roasted black trumpet mushroom

Passion Fruit & Mango Panna Cotta
caramelized pineapple & mango, phyllo crisps,
mango-passion fruit sorbet

Grilled Mediterranean Octopus
chick pea, chorizo, celery, salsa calabrese

Valhrona Chocolate Soufflé
bourbon crème anglaise 

Carpaccio of Durham Ranch Buffalo

wild ramp-mustard aioli, smoked quail egg, radish, arugula

Meyer Lemon Ice Cream
lemon wafer cookies

Crispy Soft Shell Chesapeake Bay Crab
Pacific night smelt, corn, smoked tomato aioli

Artisan Cheese Course
($5 supplement)