Opening Courses


Jumbo Lump Crab Cake
Louisiana-Style Remoulade, Spinach
Oil, Pickled Grapes

Spring Bounty
Mixed Greens, Sliced Purple Asparagus, Shaved White
Asparagus, sliced Cucumber, Roasted Candy Stripe Beets, Citrus-Herb

Mixed Greens, Heirloom Cherry Tomatoes, Champagne-
Lemon Buerre Blanc

English Pea Soup
Potato Gaufrette, Buttermilk Crème Fraiche, Crab-
mango Salad

Main Courses


Rosemary & Dijon Crusted Rack of New Zealand Lamb
Sweet Corn Risotto, Collard Greens, Mint

Pan Seared Duck Breast
Tri-Colored Fingerling Potatoes, Rainbow Swiss Chard, Lychee Demi

Duck Confit Raviolo
Parmesan, Leeks, Pickled Red Cabbage, Truffle Cream

Filet Mignon
Mushroom and Gruyere Cheese Bread Pudding, Romanesco, Lima Bean Puree,

The Catch
Smashed Purple Potato, Rainbow Carrots, Pineapple Salsa Ferde

Mushroom and Spinach Ravioli
Carrot-Parsnip Succotash, Brown Butter/Sage Cream Sauce

Pan Roasted Quail
Wild Rice Stuffed Quail, Sautéed Dandelion Greens, Artichoke Puree, Sage

Dessert Course


Chocolate Cream Pie
Buttery Pie Crust, Chocolate Custard, Chantilly

Lemon Meringue Pie
Sable Crust, Lemon Custard, Swiss Meringue

Deconstructed German Black Forest Cake
Chocolate Sponge Cake, Chocolate Ganache,
Pickled Cherries, Sweet Cream Ice Cream, Kirsch