SPRING MENU
The selections below offer a glimpse of this season’s tasting menu. Your menu will be uniquely crafted to suit the occasion, your preferences, and any dietary requirements.
Végétarien
Spring Pea & Lemon Verbena Velouté
A delicate velouté of fresh garden peas, lemon verbena oil, and a quenelle of fromage blanc.
White Asparagus & Morel Mushroom Mille-Feuille
Tender white asparagus layered with morel mushrooms, puff pastry, and tarragon cream.
Baby Artichokes & Roasted Garlic Sabayon
Slow-roasted baby artichokes with confit garlic sabayon, Sicilian olive oil, and crushed Marcona almonds.
Poisson (Fish)
Seabream Crudo with Rhubarb & Elderflower
Thinly sliced seabream, compressed rhubarb, elderflower vinaigrette, and micro shiso.
Dover Sole Meunière with Wild Garlic & Champagne Butter
Lightly seared Dover sole with wild garlic beurre blanc, Champagne butter, and young leeks.
Lobster with Pea Shoots & Bergamot Essence
Butter-poached lobster, fresh pea shoots, and a silky bergamot and saffron nage.
Halibut with Green Almonds & Smoked Butter
Pan-roasted halibut, served with green almonds, smoked butter, and white asparagus purée.
Viande (Meat)
Spring Lamb with Garden Herbs & Olive Gremolata
Slow-cooked lamb loin, bright spring herb purée, and Castelvetrano olive gremolata.
Duck Breast with Cherries & Hibiscus Jus
Crispy-skinned duck breast, pickled cherries, hibiscus reduction, and sorrel.
Veal Tenderloin with Morel Mushrooms & Tarragon Foam
Tender veal, lightly charred morel mushrooms, and airy tarragon-infused foam.
Wagyu Beef with Green Asparagus & Béarnaise Espuma
Charcoal-seared Wagyu, green asparagus, Béarnaise espuma, and crispy shallots.
Dessert
Strawberry Rhubarb Pavlova with Basil & Vanilla Cream
Crisp meringue, macerated strawberries, rhubarb coulis, and vanilla-basil whipped cream.
Meyer Lemon & Elderflower Tart
Meyer lemon curd, crisp pâte sucrée, elderflower glaze, and toasted meringue.
Peach & Chamomile Mille-Feuille
Layered puff pastry with peach compote, chamomile-infused crème diplomate, and honey drizzle.
Dark Chocolate & Passionfruit Mousse
Silky dark chocolate mousse, passionfruit gel, and cocoa nib crumble.
Vins (Wine)
Stony Hill Vineyards 2021 Chardonnay (Napa Valley)
A bright, mineral-driven Chardonnay with citrus, green apple, and floral notes, perfect with seafood and creamy pasta.
Merry Edwards Sauvignon Blanc (Russian River Valley)
Lush and aromatic with layers of Meyer lemon, guava, and honeysuckle, pairing beautifully with fresh spring vegetables and fish.
Far Niente Pinot Noir (Sonoma Coast)
Elegant and balanced with bright red fruit, earthy notes, and silky tannins, complementing lamb, veal, and duck.
Ravana Cabernet Sauvignon (Napa Valley)
A bold and expressive Cabernet with deep cassis, blackberry, espresso, and velvety tannins—perfect for Wagyu beef or spring lamb.
Robert Biale Vineyards Black Chicken Zinfandel (Napa Valley)
A juicy, fruit-forward Zinfandel with black cherry, raspberry, and spice—an excellent match for duck and game meats.
Pasta
Fava Bean & Ricotta Agnolotti
Handmade agnolotti filled with fava bean purée, fresh ricotta, and lemon zest, finished with a light brown butter sauce and crispy sage.
Spring Truffle & Burrata Ravioli
Silky ravioli filled with burrata and black truffle, served with a vibrant green asparagus emulsion.