Sample Tasting Menu
Amuse Bouche
First Course
Chilled asparagus, preserved lemon custard, chive blossom, spruce
Second Course
Lamb sweetbread, parsnip bubbles, spring pea flower, morel, black truffle
Third Course
Roasted monkfish, radish, cattail shoot, coconut, sake
Fourth Course
Bison tenderloin, caramelized potato, wild ramp, celeriac, pine cone smoke
Dessert
Rhubarb cremeaux, wild strawberry, white chocolate, lavender, tuille