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”

PENNSYLVANIA ZUCCHINI

Trenne Pasta, Smoked Ricotta Stuffed Squash Blossom

Zucchini-Oregano Gremolata

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, Chanterelles, Gnocchi

Smoked Brisket-Collard Greens Cassoulet, "Sauce Chasseur"

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

PENNSYLVANIA ZUCCHINI

Trenne Pasta, Smoked Ricotta Stuffed Squash Blossom

Zucchini and Oregano-Pine Nut Gremolata

NEW YORK BEETS

White Barley Ragoût, Raspberry Chutney

“Champagne Rosé Emulsion”

INDIANA COLLARD GREENS

Chanterelles, Gnocchi, Spigarello Tempura

"Sauce Chasseur"

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