sample spring dinner menu
course I
spring onion soup
caramelized vidalia crostini
english pea soup
iberico ham, pea tendrils
spiced cashew carrot soup
crispy chickpeas
signature creamy artichoke soup
preserved lemon
course II
mixed green salad
shaved fennel, pickled beets, candied pecans, balsamic vinaigrette
baby spinach salad
seasonal strawberries, black pepper almonds, parmesan, poppyseed vinaigrette
arugula salad
citrus marinated artichokes, garlic crouton, anchovy, olive oil vinaigrette
apricot + burrata salad
country ham, spring field greens, cracked black pepper, tarragon
course III
pan seared salmon
baba ghanoush puree, herbed
oil, roasted curry heirloom carrots
spring rabbit cassoulet
fava beans, turnips, buttered breadcrumbs, pancetta
pan seared beef tenderloin filet
roasted fondant potatoes, pea
puree, red wine morel reduction
shrimp + white fish bouillabaisse
fennel, saffron, white wine, french baguette, rouille
pan seared scallops
creamy grits, browned
butter, marcona almonds, chives
pan seared + roasted pork chop
roasted garlic pommes puree, apricot reduction, shaved asparagus
course IV
dark chocolate cake
torched marshmallow creme, salty graham gravel
strawberry millefeuille
puff pastry, kumquat pastry
cream, tarragon
almond rum canele cake
butter rum sauce, chantilly cream
greek yogurt panna cotta
champagne soaked apricots, orange blossom honey
signature profiteroles
vanilla bean ice cream, chocolate ganache
