PROVENCE WHITE ASPARAGUS “Bâtonnets Feuilletés”, Pistachio Kernels “Brie de Meaux”-Riesling Emulsion
MICHOACÁN AVOCADO VERRINE Garbanzo, Fennel Ataulfo Mango
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
CALIFORNIA PEAS Purple Barley “Prairie” Curry Emulsion
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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