preludes

White Gazpacho paprika shrimp and red gazpacho granité
Watermelon and Feta Salad sorrel and niçoise olives
Organic Soft-cooked Egg shaved asparagus, parmesan croutons and morels
Variations of Artichoke cèpes, socca and arugula salad
Warm Buffalo Rib-eye cherries, purslane and chicory vinaigrette
Foie Gras Brioche apricots, verjus and pink peppercorns				8 suppl.
Warm Maine Lobster rhubarb, chanterelles and vanilla brown butter				5 suppl.
Sea Urchin Panna Cotta chilled ocean consommé and caviar
Diver Sea Scallop Carpaccio charentais melon, basil and chipotle

pastas

Squid Ink Linguini calamari, chorizo aïoli and "paella" broth
Pan-seared Gruyere Gnocchi wild burgundy snails, bottarga and mousserons
Morel and Rabbit Risotto local corn and morel butter (please allow 25 minutes for preparation)

day boats

Monkfish "osso buco" romesco, piquillos and fregola sarda
Olive Oil - Poached Halibut basquaise chutney and idiazabal frico
Wild King Salmon "mi fume" warm salad of provençal vegetables and bagna cauda
Wild Striped Bass "a la veronique" salsify, chanterelles and truffle vinaigrette				8 suppl.

the land

Heirloom Chicken "kiev" lobster mushrooms, corn and liquid foie gras
Jamison Farm Lamb Four Ways parsley pistou potatoes and fennel remoulade				8 suppl.
Prime Dry - Aged Sirloin spring garlic and pondicherry peppercorn vinaigrette
Licorice - Glazed Squab mission figs, baby turnips and "saupiquet" ravioli

2 Courses $65. Each Additional Course $15