~menu~

Pan Roasted Pork Tenderloin
White Peach, Black Mint
Melba Balsamic Syrup

Lump Crab Ravioli
Veal Sweetbread, Cape Gooseberry & Micro Asparagus
Sorrel Crème

Organic Baby Field Greens
Seckel Pear, Red Raspberry,
Black Mission Fig & Candied Walnut Brittle
Prosecco Chocolate Vinaigrette

Sous Vide Prosciutto Wrapped Duck Leg
Quail Egg,,Petite Arugula
Herb Boursin Cream

Lemon Verbena Granite

Grilled Halibut
Mosaic of Chef’s Garden Root Vegetables
Clementine Foam

Veal Paillard
Spinach, Wild Mushrooms & Pignoli
Sherry Wine & Italian Tomato Gastrique
White Truffle Oil

Raspberry Lemon “Float”
Lemon Chevre Semifreddo & House made Raspberry Soda
Golden Raspberry Froth

Saint Andre
Pear Wafer and Warm Praline Sauce