first course

asparagus with pea shoots, speck and hollandaise

asparagus lasagna

lobster salad with avocado and pink grapefruit

risotto with tomato, shrimp, garlic and parsley

buccatini with wild mushrooms, ramps and pecorino

salmon tartare with avocado and herb salad

main course

salmon with blackbean vinagrette, roasted asparagus and wild rice

roast lamb with roasted vegetables, salsa verde and chickpea puffs

braised guinea hen with figs, mashed potatoes and sautéed greens

game hen with lemon pistachio israeli couscous and roasted carrots

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dessert

lillet soaked savarin with strawberry rhubarb compote

cherry clafoutis  with woodford bourbon cherries and vanilla gelato

strawberry île flottante with lemon verbena crème anglaise