April Menu

AMUSE-BOUCHE

Crispy Short Rib with Burgundy Reduction, Peppered Bisquit and Marigold

 

FIRST COURSE

English Pea Soup

with Pork Belly Tempura, Spring Onion Relish, Pâte à Choux, and Buttermilk Sabayon

 

SECOND COURSE

Chilled Asparagus and Lobster Cannelloni

with Lemon and Dill Vinaigrette and Greenhouse Lettuces

 

THIRD COURSE

Atlantic Red Snapper

with Green Tomato and Herb Concassé, Potato Pancake, and Smoked Mussel Flan

 

INTERMEZZO

Clementine Sorbet with Ginger

 

FOURTH COURSE

Beignet with Wild Mushrooms, Fennel Sausage, Roasted Greenhouse Tomatoes, Black Truffle, and Mornay

 

FIFTH COURSE

Sautéed Poussin

with Braised Artichokes, Preserved Kumquat, Velouté, and Bacon Risotto

 

SIXTH COURSE

Rhubarb Crisp

with Honey Gelato and Strawberry Purée

 

SEVENTH COURSE

Select Cheeses

with Mango Gelée and Pecan Cluster