Classic cheese board

red lentils, bacon & fine herbs

stuffed with wild rice, apple, cranberry, pear glaze

patty pan, beans, shiitake and panzu

capers, shallots, chives and miso dressing

braised in ancho chile, parsnip puree and fennel curtido

caper berries, asparagus and beurre blanc sauce

kumquat puree, pickled squash and spring salad

Scallop, dashi, chili and caviar

Mole and Apricot

Thai Lemond-Grass Coconut

Barley Risotto