FIRST COURSE

purple asparagus velouté, greek-style cashew yogurt, bread crumbs

SECOND COURSE

“vegetable & fruit” plate

THIRD COURSE

poached egg, seasonal greens from our garden, brown butter, lemon, chives, sourdough bread

FOURTH COURSE

tempura of haricot verts, sauce romesco, roasted garlic
or
diver scallop, meyer lemon, plum vierge ($15 supplement)

FIFTH COURSE

dragon beans, lima beans, artichoke hearts, peach, sauce gastrique

SIXTH COURSE

asparagus ‘sylvain portay,’ corn, hon shimeji, apples, savory broth, almondsor pasta alla chitarra, black summer truffles (market price)

SEVENTH COURSE

‘peas à la française,’ potatoes from the garden, romaine, jus d’onionorprime beef, spelt berries, condiment made with garden greens ($20 supplement)

EIGHTH COURSE

donut hole, preserved fruit from the kitchen garden, crème chantilly, chocolateorchef’s selection of seasonal cheese with garden garnish ($15 supplement)