Fresh Horseradish - Tabasco - Worchesteshire - Mignonette - Lemon
Sweet Corn Fondue - Red Pepper Jam
Ramp - Caramelized Onion - Cured Egg Yolk - Gruyere Crisps
Arugula Pesto - Marigold Beurre Blanc
Stone Mustard & Saffron Aioli - Nectarine Relish - Micro Seedlings
Grilled Gem Lettuce - Peach Citrus Vinaigrette - Strawberry Salsa - Pickled Sriracha
Curated Daily - Available Upon Request
Parmesan Chive Risotto - Juniper Jus
Caramelized Onion Thyme Mash - Wilted Spinach - Morello Cherry Jus
Dinosaur Kale - Wild Mushroom Ragout - Black Truffle Hollandaise - Parmesan Frites
Summer Vegetable Ratatouille - Warm Pistachio Pesto Salad - Mint Jus
Tabbouleh - Roasted Tomato Vinaigrette - Frisse & Sweet Pea Salad - Vegetable Bottarga - Cashew Tzatziki
Baby Kale & Spinach Salad - Forest Mushrooms - Roasted Peppers - Taro Frit - Brown Butter Miso Vinaigrette
Lemon Ricotta Gnocchi - Broccolini - Apricot Onion Consomme
Sweet Potato Tarragon Pave - English Pea Puree - Maitaki Mushrooms - Pickled High Bush Berries
Blistered Heritage Tomatoes - Snap Peas - Arugula - Ramp Charonnay Beurre Blanc - Goat Cheese Quenelle
Scallops - Mussels - Clams - Roasted Bell Peppers - Aspargus - Summer Squash - Genovese Basil Pesto
Beet Yogurt Tahini - Lardon - Sumac Saltine Croutons - Shaved Parmesan
Root Vegetable Ribbons - Blue Berries - Strawberries - Pumpkin Seed Brittle - Honey Citrus Lemon Balm Dressing
Crispy Shallots - Russian Dressing - Gorgonzola Crumble
Whipped Fermented Yeast Butter
Applewood Bacon - Maple Balsamic Glaze
Fried Rosemary – Malden Salt – Truffle Aioli
Toasted Almonds - L:emon Tarragon Beurre Blanc