The Bistro

Riesling and black pepper gelee, grilled baguette

Nicoise olives, Italian parsley, Meyer lemon aioli

Apricot compote, chicory greens, toast points

Spring asparagus, pickled fennel, tobiko caviar, yuzu creme fraiche

Pancetta, fontina, pistachio gremolata

Bucheron, st. andre, ossau-iraty, great hill blue, and cabot white cheddar with spiced honey and dried fruit

Lemon creme fraiche, walnuts

Melted Gruyere, provolone

Parmigiano-Reggiano, truffled croutons

Ricotta salata, pistachios, vanilla vinaigrette

Caramelized haricot vert, warm potato salad, whole grain mustard vinaigrette

Spring pea puree, baby carrots new potatoes, shallot-thyme jus

Chef's cut breast and wing, spring vegetables, Yukon gold potato puree, thyme jus

House-made ravioli with tender braised Biltmore lamb, grape tomatoes, chili basil sauce, shaved parmesan

Asparagus, piquillo peppers, Benton's bacon, leeks and fava beans

Peas, roasted mushrooms, tarragon oil

Potato gnocchi, arugula, carrots, hazelnut brown butter

Sunchoke puree, fava beans, chicory greens, red pepper vinaigrette

Lusty Monk whipped potatoes, grilled asparagus, peppercorn glaze

New potatoes, sauteed spinach, sauce Bordelaise, truffle butter