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