Starters

S p r i n g F l a t b r e a d

pea–mint pesto, ricotta, prosciutto, lemon

Spring Risotto

asparagus, green garlic, parmesan, lemon

Roasted Duck Galantine

cherry, pistachio, cherry gastrique, grilled bread, petite salad

Cured & Smoked Fish

pastrami-cured trout, smoked salmon, mustard dill, rye crisp

Spring Dlab Salad

marinated house-maid labneh, spring vegetables, pickled strawberry, seeds, strawberry-poppy vinaigrette

Entree

Chicken Ballotine

spinach, mushroom, pan jus, roasted carrots, fingerlings

Choucroute Garni

house bacon, smoked pork loin, homemade sausages, sauerkraut, potatoes

Crabmeat Stuffed Bronzino

lemon butter poached, spring vegetables, parslied new potatoes

Roasted Pork Loin

apple–herb stuffing, cider jus, spring vegetables

Fettuccine Frutti Di Mare

seafood roulade, mussels, shrimp, calamari, tomato–white wine

Desserts

L e m o n P i s t a c h i o Entremet

pistachio joconde,lemon crémeux, white chocolate mousse, pistachio streusel, lemon glaze, serve with lemon-verjus coulis, lemon sherbet, and pistachio streusel

C h o c o l a t e P r a l i n Crunch Tart

chocolate pâte sucrée, almond cream, praline crunch, dark chocolate ganache, cocoa nib, served with cherry–mascarpone sherbet, tart cherry coulis, and praline soil

S t r a w b e r r y Shortcake Verrine

vanilla sponge, macerated strawberries, diplomat cream, strawberry gel, brown butter shortbread crumble, fresh strawberry finish