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Served with siberian sturgeon caviar, toasted hazelnut brioche and citrus
Served with concord grape gelee, puffed quinoa-peanut bar and white bread
Beets with cranberry sorbet, green apple, vermont creamery fresh crottin goat cheese and dill
Served with faux ricotta gnocchi and sage
Served with ginger beignets, matsutake mushrooms, rum apple and mulled cider
Served with honey nut squash, roasted chestnuts, brussel sprout leaves and orange
Served with jerusalem artichoke, hazelnut-mushroom sauce and candied garlic
Served with west coast mushrooms and arborio-parmesan crisp
Served with maine mussels and saffron broth, raw golden beet, hakurei turnip and watercress jus
Add $11.00
Served with creme anglaise and vanilla ice cream
Honey nut squash with toasted brioche and ricotta ice cream
Milk chocolate ganache with marshmallow root, graham cracker and smoked vanilla ice cream
Served with brown butter financier and buttermilk ice cream
These desserts contain nuts
Passion fruit souffle with macadamia nut ice cream and champagne anglaise
Whipped ganache cylinder with black cherry ice cream, balsamic soaked cherries and chocolate cake
Served with creme fraiche and lime curd
Served with raspberry sauce and buttermilk arugula sherbet
Add $24.00
Creme fraiche and spring herb salad, brioche
Served with asparagus risotto and grilled white asparagus
Served with a petite quiche lorraine, comte
Served with darjeeling- orange scented french toast and rhubarb compote
Served with pickled vegetables, creme fraiche and american caviar
Served with virginia ham, farm house gruyere and a coddled farm egg
Just cooked with california asparagus juice, maine crab and ramps
Served Just cooked with california asparagus juice, maine crab and ramps
Served with za'atar house made garlic-herb sausage, oven baked crepe and cracked wheat
Served with with biscuit and vermont maple butter and spring dug parsnips
Add $11.00
Served with with salted butter ice cream
Served with with rhubarb sorbet and fresh pineapple
Individual pot: per selection
Served with baby lettuces, yoghurt, almond-lemon vinaigrette and rose sorbet
Served with faux gnocchi and smoked hazelnut oil
Served with passion fruit and avocado
Strawberry-rhubarb pie with almonds
Served with peas and carrots, lovage oil and ham. Sumac
Served with maine lobster, a new england farm coddled egg and brown butter emulsion
Served with Florida sweet corn, chanterelles and lime
Another soupe a l'oignon, fingerling potatoes, wild foraged mushrooms and anchovy puree
Served with spinach-herb emulsion and english peas
Served with grilled apricots, molasses pudding and coffee-sarsaparilla
Served with butter poached maine lobster. Oyster cracker and a little lobster roll
Strawberry-rhubarb pie with almonds
Served with florida sweet corn, chanterelles and lime
Served with slow roasted tomato, green chickpeas and white anchovy
Blackberry-cream cheese planet with blueberry rings, frozen strawberry asteroids and lemon balm
A seasonal tasting of vegetarian dishes with optional wine or juice pairings
Coddled egg, native asparagus, green pasta squares, morels and herb shellfish broth
Served with baby lettuces, yoghurt, almond-lemon vinaigrette and rose sorbet
Served with bing cherry, warm oil-cured olive cake and cocoa. Add $10.00
Served with vermont fresh chevre, hibiscus gelee, hazelnut and crisps
Served with peas and carrots, lovage oil and ham. Sumac
Variation of cucumber, lemon verbena, finger lime and almond oil gelee
Served with braised short ribs, fermented burgundy truffle, burn morels and pretzel
Served with west coast morel ragoutand green farro polenta. Miso glazed carrots. Add $20.00
Served with braised pork jowl, maine seaweed and mussel jus
Jamison farm roasted lamb loin withgarlic and herb sausage, red pepper juice and burnt onion jus
Served with grilled apricots, indian bread pudding and coffee-sarsaparilla. Add $20.00
Served with butter poached maine lobster. Oyster cracker and a little lobster roll
Strawberry-rhubarb pie with almonds
Served with florida sweet corn, chanterelles and lime
Served with slow roasted tomato, green chickpeas and white anchovy
Blackberry-cream cheese planet with blueberry rings, frozen strawberry asteroids and lemon balm
A seasonal tasting of vegetarian dishes with optional wine or juice pairings