Duck confit, poached egg, fried shallots, truffle vinaigrette.

Kataifi crusted goat cheese, persimmon chutney, walnut vinaigrette.

Gazpacho granite, gooseberry, valencay cheese, balsamic reduction.

Flageolet beans, stewed chorizo, crispy polenta.

Herbed croutons, gruyere cheese.

Lobster salad, mango and toasted coconut.

Zucchini, tomato, celery, radish.

Mustard greens, fava beans, onion jam.

Roasted bone marrow, tomato, relish, smoked bacon, parsley garlic butter.

White chocolate and orange pain perdu, braised rhubarb, pistachio.

Loukaniko, saucisson sec, smoked pork loin.

Spring vegetables, artichoke, fennel, tomato compote, basil nage.

Mushrooms, tarragon, cream, brandy, dijon, hollandaise, asparagus anglaise.

Potato puree, seasonal vegetables, sauce veronique, amandine or grenobloise.

Poached egg, chicken confit, ricotta stuffed morel mushrooms, fregula, foie gras sauce.

Rack of lamb, peperonata, braised lamb shoulder, moroccan couscous, lamb jus.

Potato boulangerie, braised kale with corn and beef succotash, perigord sauce.

Potato dauphinoise, braised salsify, cranberry beans, smoked bacon, verjus rouge.

5 spice, baby carrots, D.c. confit, date puree, pickled mustard seeds, fig jus.

Choice of appetizer, entree. Includes a chocolate souffle as dessert.

Please allow 25 minutes' preparation time.

Toasted florentine, coffee froth.

Vanilla custard and poppy seed sauce.

Salted caramel and raspberry.