APPETIZERS

Manchester Quail Farm and Foie Gras “Galantine” with
Marcona Almonds, Radishes, Rhubarb and Claytonia Salad

Vodka-Cured Hamachi with Strawberry, Arugula Chutney,
Fiddlehead Fern, Wasabi Crème Fraîche

Warm Provence White Asparagus with Blood Orange,
“Champagne Rosé” Sabayon, Puffed Bread “Soufflé”
and Ibérico Lomo Shavings

Caramelized Sweetbread Fricassée with Louisiana Crawfish,
Nettles, Mousserons, Green Asparagus and “Sauce Nantua”

MAIN COURSES

Kataifi-Crusted Green Walk Trout Hatchery with Fennel,
Hamsa Couscous “Croquettes,” Toasted Curry Oil

Grilled Carolinas Swordfish with Green Asparagus,
Minted Fava Beans, Affila Cress, “Sauce Paloise”

Elysian Farm Lamb Tournedos with Lemon-Mint “Beurre Composé,”
Black Butte Chickpeas, Braised Shoulder Puntarella “Cassolette”
and “Jus Mauresque”

Duo of Pennsylvania Rabbit: Roasted Saddle with Morels,
Carrots, Sage-Braised “Fleischnacke” Pasta, Green Peppercorn Jus

DESSERTS

ORANGE SANGUINE
Semolina cake, blood orange olive oil crémeux, cocoa nib ice cream

RHUBARBE
Rhum-soaked baba, rhubarb diplomat

TANNEA
Madagascar milk chocolate cream, praline, pecan biscuit

MEKONGA
Vietnamese dark chocolate, coconut milk jam, caramelized black sugar