ROASTED BEET, HERBED GOAT CHEESE, MANDARINS, PISTACHIOS 22
COLD ASPARAGUS VELOUTÉ, PARMESAN MOUSSE, GRILLED ASPARAGUS, PISTACHIO 19
GRILLED ASPARAGUS SALAD, PICKLED RAMPS, HERB VINAIGRETTE & ANCHOVY NOISETTE 21
CHICORIES, GRILLED AVOCADO, GREEN GODDESS, CROUTONS 20
BURRATA, STONEFRUIT, TOMATO, BASIL 24
SPELT RISOTTO WITH RAMPS AND SPRING RADISHS, MIMOLETTE TUILE 25
SPRING PEA & RICOTTA AGNOLOTTIS, WILD MUSHROOMS, TRIO OF PEA AND MINT 32
ROASTED ORA KING SALMON, FRESH GARBANZO BEANS, CHICKPEA YOGURT AND GREEN FALAFEL 38
WHOLE MAINE LOBSTER, SMOKED MARBLED POTATOES, FAVA BEANS AND CORALLINE BISQUE 48
BAVETTE AU JUS, CRISPY NEW POTATOES, RAPINI, CARAMELIZED SHALLOT SOUBISE 43
GRILLED LAMB AU JUS, NETTLES AND RAMPS, FAVA BEANS, RADISH, SPRING GREENS 51
ORANGE CHEESECAKE 10
DARK CHOCOLATE, SALTY CARAMEL SABAYON 10
PLANT-BASED ICE CREAM 10
Additional Option: Gluten Free -Vegan Vanilla Crumble
CHEESE SELECTION 25
Coupole goat cheese Vermont, Brebirosse D'Argental, Comte Saint Antoine, Bleu D'Auvergne
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE SETH BLUMENTHAL