Spring & Summer Menus
Salads & Starters
Colossal Shrimp
citrus chili butter
Crispy Pork Belly
Asian salad, red wine caramel
Peach, Zucchini, Hazelnut Salad
edible florals, frisée, lemon balsamic
Avocado, Mango, Citrus Ceviche
kefir, fresh herbs, leek oil
Grilled Scallops in the Shell
herb butter
Brûléed Goat Cheese
prosciutto wrapped shrimp, cherry tomato confit, lemon basil oil
Summer Salad
black pepper, burrata, plums, heirloom tomato, fennel, Con Olio lemon olive oil
Burrata Tartlet
phyllo tart, herbed burrata, red fruits, tarragon, honey, lime, basil oil
Entrees
(V) Corn and White Miso Orecchiette
charred corn, fennel fronds, spicy yellow pepper
Harissa Lamb Chops
Con Olio harissa, honey and orange marinade, quinoa, feta, mint, orange & grapefruit supremes
Seared White Fish
*market availability*, fennel and lemon puree, charred ruby red grapefruit, roasted artichoke, spring pea
Filet Mignon
peach, mango, & cilantro sauce, charred onion
Roast Chicken with Chile-Basil Vinaigrette
charred broccoli, fingerling potatoes
Smoked Duck Breast
spring vegetables, berry balsamic sauce, honey roasted parsnip
Desserts
Rhubarb and Pink Lady Apple Crumble
kefir granita, herbs
Caramel Sous Vide Pineapple
pink peppercorns, banana and passionfruit sorbet
Orange Cardamom Créme Brûlée
rhubarb compote
Dark Chocolate Delice
whipped cream, a la mode *seasonal flavor-chefs choice*