TO START
- SEEDED CARROT BRIOCHE
FIRST COURSE
Choice of:
- WAGYU BEEF CARPACCIO
- Crispy Capers, Parmesan Reggiano, Truffle Vinaigrette, Arugula, Tuscan Olive Oil
- HOUSE-MADE ENGLISH PEA SCARPINOCC PASTA
- Mascarpone, Lemon Zest, Mint, Spring Snow Peas
- BIGEYE TUNA TARTARE
- Lemon Crème Fraîche, Marinated Yuzu Cucumber, Golden Ossetra Caviar, Chives, Crispy Taro and Potato Crisps
- RED SALANOVA SALAD GARDEN SALAD
- Red Wine Vinaigrette, Shallots, Fine Herbs, Beet Baguette Crostini with Olive Tapenade and Goat Cheese
- CHILLED SPRING CUCUMBER SOUP
- Marinated Beluga Black Lentils, Yogurt, Honeydew Melon, Dill, Sicilian Lemon Oil
- ITALIAN BURRATA AND RHUBARB-STRAWBERRY PRESERVES
- Baby Frisée, Wildflower Honey, Aged Balsamic, Provençale Olive Oil
ENTRÉE
Choice of:
- GRILLED AMERICAN WAGYU BUTCHER’S BUTTER STEAK
- Salsa Rossa, Wild Arugula, Parmesan Reggiano
- MEDITERRANEAN BRANZINO
- Marinated Artichokes à la Barigoule, Baby Carrots, Cipollini Onions, Basil Oil
- PAN-ROASTED JIDORI CHICKEN
- Oregon Morel Mushrooms, Whole Grain Sauce Moutarde, Yukon Gold Potato Purée, Truffle Butter
- HALF MAINE LOBSTER FRITES
- House-Made Sauce Américaine and Bearnaise, Herb Tarragon
- SPRING VEGETABLE RISOTTO
- Celery Root Scallops, Stinging Nettles, Fiddlehead Ferns, Toasted Pine Nuts, Preserved Lemon
DESSERT
Choice of:
- CHOCOLATE NEST
- Chocolate Crémeux, Gluten-Free Crumble, S’mores Ice Cream
- CARROT CAKE TART
- Cream Cheese Mousse, Vanilla Sablé, Candied Walnuts
- ROBIN’S EGG
- Meyer Lemon, Berry Compote, Phyllo Nest
- BERRY CRISP
- Mixed Berries, Cinnamon Oat Ice Cream