| Filet of Atlantic Halibut |
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eggplant marinated with minit, baby artichoke, fava beans and a basil coulis ragout of roma tomatoes |
| Turbot with a sesame-ginger crust braised escarole with sweet red onions and chanterelle mushrooms summer savory sauce |
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| Poached Maine Lobster |
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fricassee of sweet yellow corn with salsify, garlic and farro port wine paprika sauce six dollar supplement |
| Boneless Ribeye of Montana Beef |
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parsnips grandmere with cippoline, pancetta and a parsnip puree spiced red wine sauce |
| Poularde Poached in Buttermilk |
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spaetzle with smoked bacon, fava beans and maitake mushrooms madeira sauce |
| Tasting of Porcelet Pig |
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braised leeks, green asparagus, morels and baby turnip sage scented pork jus |
| Hamachi Crudo |
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marinated apricot, avocado, sesame aioli and spicy radish sprouts |
| Yellow Basinga Tomato Gazpacho |
$15.00 |
marinated langoustine, clover basil and wasabi creme fraiche with sturgion caviar |
| Octopus - Alla Griglia |
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salt baked potato salad, capers, roasted peppers and aged balsamic |
| Maccheroncini |
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confit spring lamb, bruniose, summer vegetables and a herbs pesto |
| Tagliolini |
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fresh rock shrimp, lump crab, saffron and a tomato-shellfish sauce |
| Tasting of Stuffed Pastas |
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raviolini with burrata, tortellini with capon and angolotti with pork and sage |
