PROVENCE WHITE ASPARAGUS “Bâtonnets Feuilletés”, Pistachio Kernels “Brie de Meaux”-Riesling Emulsion
SPAGHETTI SQUASH Dulse Seaweed, Pumpkin Chutney Coconut-Red Cider Réduction
EARLY SPRING TENDER GREENS SALAD Castroville Artichoke, Kampot Pepper Creamy Feta, Vinaigrette “Barigoule”
BABY BOK CHOY Young Radishes, Rhubarb Saga Sake-Pepper Emulsion
WILTED YOUNG SPINACH Manouri Cheese, White Cucumber Mint Oil
TENDER GREENS "EN VOL AU VENT" Button Mushroom, Parsley Sauce Arbois
HORN OF PLENTY MUSHROOM “Subric”, Black Truffle Celery Mousseline
BUCKWHEAT "CAMPANELLE" Castelvetrano Olive, Nettles “Subric”
RED RIVER VALLEY BEETS Grilled and “Aigre-Doux”, Horseradish “Tartelette”
Four Course Prix Fixe $ 188 Optional Wine Pairings Available $125
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