Heirloom beans, peas, favas, and yuzukosho vinaigrette
Tartare of Lamb & Carrot
With harissa and petits herbs
Olive Oil Poached Cobia
With watermelon, whey, cucumber, and serrano-rose water espuma
Mousse of Quark Cheese
Beets, plums, pistachio, and verjus
Second
Canederli
Braised lamb ragu, salsa verde, and pecorino
Confit of Sweetbreads
"Albufera"
Smoked Mascarpone Tortelli
With prosciutto butter, and parmigiano-reggiano
Scottish Salmon
Smoked trout roe, mashed favas, and tarragon-horseradish emulsion
Third
Spring Lamb
With caramelized carrots, date aigre-doux, and goat's milk yogurt
Atlantic Cod
With summer squash, and preserved lemon mousseline
Beef
With potato puree, charred baby romaine, red wine sauce, and seared foie gras
Fourth
Chouquette
Salted caramel cream filling: caramel sauce
Olive Oil Cake
With peaches, basil, and ginger ice cream
Halva Ice Cream
With shredded halva, meringue, and mint anglaise
Guests may dine choose a prix fixe 4-course menu for $67/person with wine pairings for an additional $33/person, or a 10-course chef's tasting menu for $100/person with wine pairings for an additional $100/person. The menu is also available a la carte