Salmon Rillette
on marble rye with caper berry and olive tapanade and whipped creme fraiche 

Wedge
apples celery smoked cheddar Armenian cucumber Persian cucumber lemon cucumber radish pickled beets
Russian dressing

Fried Spatzle
Morels ,ramps, peas,  duck egg, celery leaves
Sweet and sour duck legs

Dessert
Candy cap mushroom lemon cream blintzes 
strawberry sorbet

Spring Peas Asparagus Burrata Salad
Fennel nasturtium Parmesan Meyer lemon crumble
Grain mustard vinaigrette 

Chicken and Morels
with green garlic and watercress chimichurri 

Bass Spring Onion
and pickled rams grilled fava bean 

Fried Polenta Ricotta
paves golden tomato puree and rapini  

Dessert
Brown butter Lemon maple cakes with Strawberries and whipped crème fraiche

Crispy Scallop Wonton
with black truffle herbs

Mussels
German butterballs, leeks, saffron cream, beets
Chive oil

Salad
Palm heart, cucumber, avocado, toasted pine nuts, radish, chioga beet, shaved fennel
Dill dressing

Sous Vide Lamb Loin
Ricotta polenta pave, English peas pesto, snap peas, snow peas, pea tendrils and shoots leek and green garlic, morel mushrooms roasted red grapefruit and meyer lemon

Dessert
Strawberry Mocha chocolate hazelnut buttercream cake
Warm chocolate ganache

King crab
Coconut fennel broth salmon roe chioga beet potato kaffir lime vin

Crispy artichoke
chicories dates ruby grapefruit vin chevre 

Arctic char
Butternut squash puree Brussels bacon cipollini onion black trumpet butter apple gastrique

Chocolate hazel nut mocha cream cake
warm white chocolate ganache

Chopped Egg
whipped tarragon Dijon yoke pickled torpedo crème fraich caviar on rye toast

Tomato Radish Salad
with Brie toast lardons sprouts and blue cheese dressing

Arctic Char
lemon dill hollandaise spring onion and garlic pancake salmon roe greens

Cherries, Banana and Chocolate Mousse 
whipped cream with peanut butter kiss cookie

Lobster salad
little gem lettuce, pickled shallot and fennel tops spring onion confit preserved lemon 

Toasted Focaccia
burrata charred asparagus pecorino pea puree lemon oil white balsamic grapefruit redux

Duck
Sherry leek and thyme Braised duck legs barley risotto fava radish and roasted sun chokes 

Lemon cream parfait
whipped crème fraich maple strawberries white chocolate almond lace

Salad
fried oyster ceasar

Soup
roasted cauliflower smoked cheddar chard stalks, beet

Fish
corn flour and jalapeño bass
butter beans ham leeks lemon, buttery pearl onion flame raison and broccoli

Dessert 
toffee fig pudding  rum butter and pecans

Chilled Corn Soup
crème fraich seared scallop pardon pepper green garlic salsa Verde

Trout
Roasted cauliflower crispy trout creamed wheat berries shitake
mushrooms hazelnuts, cherries & quinoa greens

Duck
Fennel rhubarb gratin vella dry jack smoked Sonoma duck breast
pickled shallot ,watermelon radish and wild strawberry

Sandoz
Coffee ice cream whipped caramel mascarpone chocolate ganache
ladyfinger

Little Gems
caper oil cured olive caesar shaved chioga beet
poached quail egg, parsley manchego krispies

Mussels
little creamers, leeks, pea shoots, smoked mussels
coconut lemongrass, kaffir lime, japanese eggplant

Crab Cake
celery root & leaves, lardons, citrus marmalade, dill cream salmon roe

Stout Brisket
porcinis, barley, asparagus, peas & spring onion confit

Dessert
peach vanilla bean spice cakes
with whipped crème fraîche and maple pecan brittle

Soup
French onion soup gruyere crostin

Endive
date apple salad with sherry reduction and chevre and toasted
hazelnuts

Coq Au Vin
local bacon seasonal mushrooms chipollinis fresh egg
noodles braised chard

Dessert
Crème brulee and brandied cherries, candied orange peels