| Taro Root and Vegetable Spring Roll |
$10.00 |
With mustard and brown butter. |
| Asparagus Soup with Lemon Mascarpone |
$10.00 |
|
| Menage e Foie |
$13.00 |
Terrine, seared and brule. |
| Lobster Tempura and Baby Spring Vegetables Salad |
$14.00 |
|
| Mizuna Greens |
$9.00 |
With roasted beets, goat cheese strudel and shallot vinaigrette. |
| Hand Rolled Potato Gnocchi |
$18.00 |
With favas, edamame and brown butter sage. |
| Spring Pea Risotto |
$21.00 |
With mascarpone and truffle butter. |
| Baked Fazoletti of Veal |
$19.00 |
With spinach, fontina and basil butter. |
| Roasted Duck Breast |
$30.00 |
With green vegetable cassoulet and port wine sauce. |
| Braised Short Rib |
$27.00 |
With creamy spinach and house fries. |
| B and E Chicken Breast |
$21.00 |
With potato foam, mushrooms and fiddle heads. |
| Sauteed Halibut Over Spaetzle |
$29.00 |
With a spring vegetable succotash. |
| Atlantic Salmon |
$28.00 |
With avocado-mango salad, haricot verts and spiced yogurt. |
| Chef's Vegetarian Plat du Jour |
$19.00 |
|
| Chocolate Plate |
$10.00 |
Cake, cookie, foam, and truffle. |
| Orange Pannacotta and Lemon-Vanilla Cake |
$9.00 |
|
| Tapioca and Coconut Soup |
$9.00 |
|
| Homemade Sorbets |
$7.00 |
|
| Plateau de Fromages |
$10.00 - $17.00 |
|
