Seven Course Tasting
Forty-five per person
March 29-31
First Course
- Black Pasta, Black Trumpets, Black Garlic
- Second Course
- Fava Bean, Cranberry Bean, Spring Broth, Pecorino
- Third Course
- Chicken with Prosciutto, Ramps, Radish, Lemongrass
- Fourth Course
- Pork Belly, Apricots, Mustard Greens
- Fifth Course
- Timberdoodle, Pistachio Sourdough, Honey, Figs
- Sixth Course
- Mango Sorbet, Chocolate Mousse, Blood Orange Curd,
- White Chocolate
- Seventh Course
- Honeydew Melon, Pistachio Sponge, Lime Meringue
March 8-10
- Amuse
- Sunchoke Gratin
- First Course
- Striped Bass, Lentils, Fois gras
- Second Course
- Cinnamon Potato, Green Garlic Veloute, Allium Salad
- Third Course
- Parisian Gnocchi, Black Trumpets, Truffles
- Fourth Course
- Pork Belly, Brussels, Bell Pepper
- Fifth Course
- Coconut Panna Cotta, Pineapple Granite, Blueberry
- Sixth Course
- “Cookies & Milk”, Chocolate Comb, Honey Caviar
- Seventh Course
- Chef’s Selection Cheese Board, Parsnip Bread, Apple Onion Jam, Truffle Honey
March 1-3
- Amuse
- Steamed Brioche Bun, Confit Pork Belly, Apple Demi-Glace
- First Course
- Halibut, Heirloom Potato, 4-Hour Yolk, Lemon
- Second Course
- Eggplant, Raddichio, Garlic Chips, Pepper Jelly
- Third Course
- Rabbit Ragout, Gnocchi, Brown Butter
- Fourth Course
- Pork Belly, Grits, Cheddar Bisquit
- Fifth Course
- Pistachio Microwave Cake, Cactus Pear Granite, Lime Fluid Gel
- Sixth Course
- Ginger Mousse, Honeydew Melon Granite, Tangerine Fluid Gel, White Chocolate Almond “Soil”
- Seventh Course
- Chef’s Selection Cheese Board, Apple Filbert Bread, Strawberry Powder, Truffle Honey
Feb 16-18
Amuse – Fish Roe Tartar
First Course – Scallop, Oyster Mushrooms, Fig Jus, Cinnamon Potato
Vegetarian Course – Leek Salad, Potato Cylinder, Endive, Pickled Rhubarb, Upland Cress
Second Course – Blue Fish, Pistachio, Walnut Cauliflower, Spring Onion, Meyer Lemon
Third Course – Fresh Pasta, Ox-Tail Ragout, Quail Egg, Pepper Salad
Fourth Course – Pork Belly, Pomegranate, Fennel, Baby Arugula
Fifth Course – Buttermilk Panna Cotta, Cardamom Creme Anglais, Honey Caviar, Black Mission Fig, Pistachio Glass
Sixth Course – Brioche Beignet, Raspberry, Salted Caramel, Bittersweet Ganache, Pistachio Powder
Seventh Course – Chocolate Mousse, Meyer Lemon Curd, Salted Caramelized White Chocolate, Cocoa Nibs, Lemon Powder
