Blueberries, granola, and maple syrup.

Bacon, spinach, poached eggs, hollandaise, and wave hill toast side salad.

With black pepper truffle aioli, french fries, side salad.

Manchego potato croquette, blistered kale, and asparagus marcona almond romesco.

Gruyere and chive, and petit salad.

Bolognese, touch of cream, basil, and Parmesan

Ragu of spring vegetables, artichoke heats, peas, marble potatoes fines herb broth, and kale chips.

Egg in a hole, warm bacon tomato jam, baby watercress, and pickled shishito spring garlic pesto.

Candied pecan chantilly cream, and strawberry compote.

Ruby red grapefruit, baby watercress, and radish, coriander-ginger yogurt candied sunflower seed.

Cherry pepper tomato broth, toast, and salsa verde.

Truffle goat cheese crostini, and tarragon oil.

With black pepper truffle aioli, and hand-cut french fries side salad.

With Gruyere and chives, served with a petit salad.

Toasted farro, julienne vegetables en blanc, spinach, and fennel-tomato brodo olive tapenade.

Beef bolognese, touch of cream, torn basil, and Parmesan.

Sweet corn polenta, slaw, crumbled feta, and dill crema.

Fava and fresh garbanzo, cépe sauce, and shaved Parmesan.

Fennel-blueberry compote pistachio crumble.

Apricot glaze, watermelon radish, shaved fennel, and pistachio pesto.

Ruby red grapefruit, baby watercress, kohlrabi, and coriander-ginger yogurt candied sunflower seeds.

Truffled goat cheese and prosciutto crostini, tarragon oil.

Avocado mash, shaved spring vegetables, and horseradish aioli caraway cracker.

Five-spice, johnnycake, brandy roasted peaches, and kale marcona almond mascarpone.

Roasted breast and confit roll, beluga lentil, salsify baby bok choy, blood orange, gastrique.

Roasted fingerling, leek fondue, snap peas, and garlic scapes cauliflower cream.

Green garlic crust, manchego potato croquette parsnip puree, asparagus, fiddlehead fern, and red wine sauce.

English pea, fava, sautéed spinach, and morel sauce.

Kale, chickpeas, charred onion piquilo pepper-tomato broth.