A P P E T I Z E R S

Spring Asparagus
Salad with Ruby Grapefruit, Crispy Egg Yolk and Nasturtium

Foie Gras
Torchon with Tête de Cochon, Pickled Vegetables and Horseradish ($20 supplement)

Diver Scallops
Ceviche with Rhubarb, Celery and Yuzu

Peekytoe Crab
Salad with Pickled Daikon Radish, Crustacean Mayonnaise and Spring Flowers

Knoll Krest Farm Egg

Slow Cooked with Vin Jaune, Oregon Morels and Everglades Frogs’ Legs

Lynnhaven Farms Goat’s Milk Ricotta

Gnocchi with Artichokes, Taggiasca Olives and Bacon

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F I S H A N D C R U S T A C E A N S

Arctic Char
Seared with Oregon Morels, Garden Peas and Pearl Onions

Bouillabaisse
Atlantic Black Bass with Octopus, Calamari, Bay Scallops, Prawns and Chorizo

Nova Scotia Lobster

Poached with Young Carrots, Ginger and Vadouvan Granola ($20 supplement)

M E A T A N D P O U L T R Y

St. Canut Farm Cochon de Lait

Variations with Rhubarb, Spring Onions and Ice Wine Vinegar ($20 supplement)

Milk Fed Veal

Blanquette with Spring Vegetables, Tarragon and Crayfish

Black Angus Beef

Bone Marrow Crusted with Smoked Potatoes, Satur Farms Radishes and Sauce Bordelaise

Colorado Lamb
Herb Roasted with Sucrine Lettuce, Garden Peas and Oregon Morels

Grimaud Farms Muscovy Duck

Lavender Honey Glazed with Asparagus, Ramps and Strawberries (for two)

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Three-Course Prix Fixe

two savory, one sweet
95.
 G O U R M A N D
“E l e v e n”

Chef Daniel Humm’s Selection of Eleven Courses

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175.
Wine Pairings 125.

S P R I N G

Hors d’œuvres

Spring out of Winter

Variations of Asparagus with Jamon Iberico

Atlantic Halibut
Seared with Smoked Spring Garlic and Crayfish

Nova Scotia Lobster

Poached with Young Carrots, Ginger and Vadouvan Granola

Colorado Lamb
Herb Roasted with Sucrine Lettuce, Garden Peas and Oregon Morels

“Soda Pop”
Tangerine, Grapefruit, Pomelo and Lemon

Milk & Chocolate

Variations of Flavor and Texture

Mignardises

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135.
Wine Pairings 95.

Tasting Menus are offered for your entire table