Spring/Summer 2020 Menu
Hors D’Oeuvres
Asparagus Tartlet
whipped ricotta cheese, lemon, olive oil
Chicken Sausage Corn Muffin
pico de gallo, poblano cream
Pepper Seared Tuna
potato crisp, black olive tapenade
First Course
Carrot Masala Tart
asian pear, sherry gastrique
Burrata and Rhubarb
strawberries, peaches, chioggia beats, pickled shallots, basil, olive oil
New York Elote
roast corn, cucumber, tomato, chilies, cotija cheese, lime, greens
Entrées
Beef Filet
vegetable bouquet, spinach pomme puree, shallot red wine soubise
Cauliflower Steak Au Poivre
vegan demi sauce, ratatouille, cauliflower puree
Garnet Yam
summer vegetable stew, herb salad, pan jus
Roast Chicken with Asparagus Two Ways
potato rosti, natural jus
Striped Bass and Rhubarb Slaw
seared stripe bass, rhubarb and endive slaw, celery root puree