Starting, May 7th
Chef's May Tasting Menu
Tasting Menu $130 | Wine Pairing $85
First Course
*Cherry Stone Clams
passionfruit granite, jalapeno, micro cilantro
or
ⓥ Heart of Palm “Tartare”
spicy tomato aioli, oxalis cress, micro basil
Second Course
*Softshell Crab Tempura
miso-aged shoyu sabayon, firecracker mizuna, pickled ramps
or
ⓥ Crispy Squash Blossom
wild ramp pesto, stracciatella, Caraflex cabbage, tarragon
Third Course
*Berkshire Pork Cheeks Campanelle
heirloom cherry tomatoes, Sbrinz cheese, marjoram
or
ⓥ Quattro Formaggi Radiatore
Fourme D’Ambert blue, fresh goat cheese, parmesan, fontina, lion’s mane mushrooms
Fourth Course
*Grilled Venison Chop
watercress spaetzle, romano beans, lemon thyme-blackberry jus
or
ⓥ Korean BBQ Trumpet Royal Mushroom
shiitake-sushi rice, watermelon radish salad
Fifth Course
Chocolate Framboisier
raspberry ganache, dark chocolate bavaroise, raspberry confit
or
Citron Givre
lemon marmalade, vanilla chiffon, yogurt gelato, oat streussel
Chef's May Tasting Menu
Tasting Menu $130 | Wine Pairing $85
First Course
*Cherry Stone Clams
passionfruit granite, jalapeno, micro cilantro
or
ⓥ Heart of Palm “Tartare”
spicy tomato aioli, oxalis cress, micro basil
Second Course
*Softshell Crab Tempura
miso-aged shoyu sabayon, firecracker mizuna, pickled ramps
or
ⓥ Crispy Squash Blossom
wild ramp pesto, stracciatella, Caraflex cabbage, tarragon
Third Course
*Berkshire Pork Cheeks Campanelle
heirloom cherry tomatoes, Sbrinz cheese, marjoram
or
ⓥ Quattro Formaggi Radiatore
Fourme D’Ambert blue, fresh goat cheese, parmesan, fontina, lion’s mane mushrooms
Fourth Course
*Grilled Venison Chop
watercress spaetzle, romano beans, lemon thyme-blackberry jus
or
ⓥ Korean BBQ Trumpet Royal Mushroom
shiitake-sushi rice, watermelon radish salad
Fifth Course
Chocolate Framboisier
raspberry ganache, dark chocolate bavaroise, raspberry confit
or
Citron Givre
lemon marmalade, vanilla chiffon, yogurt gelato, oat streussel