MANCHESTER QUAIL-FOIE GRAS “GALANTINE”

Oregon Rhubarb, Pistachios, Radishes

Sesame Leaves

MAINE SEA SCALLOP “VERRINE”

Celtuce Panna Cotta, Seaweed Caviar

Coconut-Thai Basil Emulsion

ALSATIAN WHITE ASPARAGUS

Blood Orange, Apricot Kernels, Puffed Bread “Soufflé”

Ibérico Loin Shavings, “Champagne Rosé Sabayon”

LOUISIANA CRAWFISH "FRICASSEE"

Sweetbreads, Yellow Feet Chanterelle

Claytonia, "Sauce Nantua"

COLUMBIA RIVER WHITE STURGEON

Ossetra Caviar, Lemon Potatoes

Watercress, “Sauce Noilly Prat”

SCHARBAUER RANCH WAGYU BEEF STRIPLOIN

Binchotan-Charred, Caulifower Tartelette, Crispy Panisse

Red Onion Chutney, “Jus de Bœuf aux Sesames”

KIWI

Nantou Four Seasons Mousse, Fennel-Kiwi Jam

Shiso-Tarragon Jus

or

MEKONGA

Vietnamese Dark Chocolate, Coconut Milk Jam,

Caramelized Black Sugar

TENDER GREENS SALAD

Fourme d’Ambert, Roasted Celery Root, Candied Walnuts
Maple Syrup–Walnut Vinaigrette

NORWICH MEADOWS FARM CELTUCE

Panna Cotta, Seaweed Caviar

Coconut-Thai Basil Emulsion

ALSATIAN WHITE ASPARAGUS

Blood Orange, Apricot Kernels, Puffed Bread “Soufflé”

“Champagne Rosé Sabayon”

CASTROVILLE ARTICHOKE

Einkorn Berries, Tarragon Coulis

Pollock Nasturtium

ARIZONA CAULIFLOWER

Red Onion Chutney, Crispy Panisse

Cauliflower Tartelette

GREEN ASPARAGUS

Grilled, Sesame Seeds, Minted Fava Bean Fricassée

“Sauce Paloise”

KIWI

Nantou Four Seasons Mousse, Fennel-Kiwi Jam

Shiso-Tarragon Jus

 or

MEKONGA

Vietnamese Dark Chocolate, Coconut Milk Jam

Caramelized Black Sugar