First Course
Choice of:
Heirloom tomato, cucumber, tarragon, holy basil
Octopus, fingerlings, olive emulsion, gremolata, spring pea, caper
Calyroad goat cheese, piquillo, curried honey, coriander
Second Course
Choice of:
Lasagne, green tomato, burrata cream, cured tomato, parmesan tuille
Strozzapreti cacio e pepe, pecorino crumble, tri peppercorn pesto
Spring pea agnolotti, tendril, feta, pine nut pesto
Third Course
Choice of:
Scallops, cauliflower, artichoke “risotto”, agrodolce, pinot grigio, nasturtium
Striped bass, chowder broth, purple potato, pancetta, fines herbes
Grilled forest mushrooms, leeks, pine nut pesto
Lamb saddle, fennel, sunflower, chicory, lamb jus
Dessert
Choice of:
Degrees of chocolate, hazelnut, orange
Passion sphere, citrus, coconut, almond
Zen stones, yuzu, matcha, dark chocolate
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Menus are subject to change or availability.