Menus
MAY FLOWERS
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Dungeness Crab Stuffed Blossom
with Green Garlic Emulsion and Mustard
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Alaskan King Salmon
with Asparagus, Porcini, and Wild Spring Onion
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Ember Grilled Chicken Thigh
with Eggplant Char, Rhubarb, and Foie Gras Suds
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Porcelet Loin
with Sunchoke, Oca, and Plum-Licorice Root Glaze
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Strawberry
with White Chocolate Veil, Balsamic, and Peppercorn
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Pappardelle
with Fresh Toasted Black Pepper and Pecorino Romana
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Japanese A5 Wagyu
with Ramps, Pink Peppercorn, and Brioche
MAY FLOWERS
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Cucumber & Ramp Salad
with Pickled Onion and May Flowers
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Fruit of the Coop Egg
with Avacado, Black Pepper, and Black Garlic Sponge
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Lentils Barigoule
with Rosemary, Plum, and Kale
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Morel Stuffed Morels
with Green Garlic, Onion Blooms, and Fontina Creamed
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Chocolate
with Ginger, Orange, Honey, and Agave Espuma
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Melted Onion Ravioli
with Parmigiano Broth and African Blue Basil
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Caramelized Baby Carrots
with English Pea, Summer Truffle, and Anise Hyssop