SCHARBAUER RANCH BEEF “PRESSÉ”

Foie Gras, Summer Vegetables, Tarragon Mustard

Red Wine Sourdough Tuile

NEW ENGLAND BLUEFIN TUNA SASHIMI

Torched Avocado, Compressed Watermelon

Radishes, Wasabina, “Tonnato Sauce”

ZUCCA PASTA “FORESTIÈRE”

Mushroom Consommé, Tahoon Cress

Enoki Tempura

MAINE SEA SCALLOP

“A la Plancha”, Japanese Eggplant, Caponata

Basil, Pine Nuts, Lemon

NOVA SCOTIA HALIBUT

Spring Peas, Pistachio-Green Peppercorn Gremolata

Cockles, “Sauce Mariniére”

SCHARBAUER RANCH WAGYU BEEF STRIPLOIN

Binchotan-Charred, Leeks, “Pomme Darphin”

Sauce Bordelaise

MELON

Cantaloupe Granita, Pastis Gelée
Anise-Lemongrass Foam

or

ARRIBA

Chocolate Bee Pollen Ganache, Sunflower Seed Praliné, Honey Ice Cream

TENDER GREENS SALAD

Burrata Cheese, Melon
Lemon Verbena Vinaigrette

NEW YORK CUCUMBER

Mezcal, Charred Ataúlfo Mango

Lovage-Calamansi Emulsion

ZUCCA PASTA “FORESTIÈRE”

Mushroom Consommé, Tahoon Cress

Enoki Tempura

NEW YORK BEETS

White Barley Ragoût, Raspberry Chutney

“Champagne Rosé Emulsion”

SANTA MARIA LEEKS

“Pomme Darphin”, Menegi

Galinsoga

MINNESOTA WILD RICE

Champagne Grapes, Vadouvan

“Embeurrée de Choux”

MELON

Cantaloupe Granita, Pastis Gelée
Anise-Lemongrass Foam

 or

ARRIBA

Chocolate Bee Pollen Ganache, Sunflower Seed Praliné, Honey Ice Cream