SCHARBAUER RANCH BEEF “PRESSÉ”

Foie Gras, Summer Vegetables, Tarragon Mustard

Red Wine Sourdough Tuile

JAPANESE YELLOWTAIL

Vodka Cured, Arugula-Oishi Strawberry Chutney

Kohlrabi, “Sauce Caipiroska” 

PENNSYLVANIA ZUCCHINI

Trenne Pasta, Smoked Ricotta Stuffed Squash Blossom

Zucchini and Oregano-Pine Nut Gremolata

MAINE LOBSTER DUO

Lobster “Beignet”, Confit Peppers, Anise Hyssop

Parsley-Rosemary Coulis, “Sauce Coraillée”

NOVA SCOTIA HALIBUT

Spring Peas, Pistachio-Green Peppercorn Gremolata

Cockles, “Sauce Mariniére”

SCHARBAUER RANCH WAGYU BEEF STRIPLOIN

Binchotan-Charred, Caulifower Tartelette, Crispy Panisse

Red Onion Chutney, “Jus de Bœuf aux Sesames”

VACHERIN EXOTIQUE

Coconut Ice Cream, Passion Fruit Sherbet

Pineapple, Espelette Meringue

or

ARRIBA

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

TENDER GREENS SALAD

Burrata Cheese, Mixed Baby Beetroot
Smoked Beet Vinaigrette

NEW YORK CUCUMBER

Mezcal, Charred Ataúlfo Mango

Lovage-Calamansi Emulsion

PENNSYLVANIA ZUCCHINI

Trenne Pasta, Smoked Ricotta Stuffed Squash Blossom

Zucchini and Oregano-Pine Nut Gremolata

  
GREEN ASPARAGUS

Grilled, Sesame Seeds, Minted Fava Bean Fricassée

“Sauce Paloise”

ARIZONA CAULIFLOWER

Red Onion Chutney, Crispy Panisse

Cauliflower Tartelette

GEORGIA EGGPLANT

Einkorn Berries, Yuchoy

Ginger, Sesame

VACHERIN EXOTIQUE

Coconut Ice Cream, Passion Fruit Sherbet

Pineapple, Espelette Meringue

 or

ARRIBA

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