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Chef's May Tasting Menu Five-Course| One Hundred Ten Dollars Executive Chef Bertrand Chemel is offering a new five-course tasting menu featuring Spring menu items. Our Tasting Menu includes optional vegetarian selections & sommelier wine pairing. First Course Japanese Bonito Crudo lemon verbena ponzu, chili threads, spiced edamame White Asparagus “Panna Cotta” Ⓥ sea grapes, pencil asparagus, micro red shiso Second Course ​Icelandic Codfish "Fish & Chips" ​pickled ramps remoulade Tempura Zucchini Blossom Ⓥ artichoke, cherry peppers, burrata, Niçoise Olives Third Course ​Pappardelle Pasta morel stuffed rabbit saddle, braised legs, fava beans, heirloom tomatoes, Granglona pecorino Handmade Corzetti Pasta Ⓥ heirloom tomatoes, Spring garlic, basil, Swirly Girl creamery spicy gouda  Forth Course Earth & Ocean veal tenderloin, lobster Madeira sauce, salty fingers, yellow wax beans  Spring Gyoza Ⓥ English peas, ginger, wood ear mushrooms, carrot-yuzu purée Fifth Course Chocolate Dome chocolate cake, salted caramel ganache, chocolate-cherry ice cream  Blueberry Verrine honey-ginger cake, blueberry compote, blueberry ginger sorbet 2941 Prix-Fixe Menu Three-Course | Sixty Five Dollars Tuesday, Wednesday and Thursday of Every Week ! * Prix-Fixe Menu is subject to change daily. Reserve a Table Copyright © *|CURRENT_YEAR|* *|LIST:COMPANY|*, All rights reserved. *|IFNOT:ARCHIVE_PAGE|* *|LIST:DESCRIPTION|* Our mailing address is: *|HTML:LIST_ADDRESS_HTML|* *|END:IF|* Want to change how you receive these emails? You can update your preferences or unsubscribe from this list. *|IF:REWARDS|* *|HTML:REWARDS|* *|END:IF|*