S E AS O N A L T WO C O U R S E
Petite Experience $85 PER PERSON
| WINE PAIRING $45
includes orange and rosemary cornbread with sorghum butter choice of one option from each course
I MINT E D P E A S O UP crème fraîche, lemon oil, fresh mint, pea shoots B OSTO N B IB B SALAD shaved radish, spring peas, irish cheddar, fried country ham, dill crème fraîche ranch, toasted brioche breadcrumbs B E E TS & ST R ACC I AT E LLA whole grain mustard marinated red and golden baby beets, stracciatella, herbed emulsion, candied walnut crumble, honey balsamic reduction
II GL AZE D F R IE D R AB B IT brown butter roasted carrots and radish, golden beet and buttermilk purée, mustard tarragon cream P I STAC H I O & MINT C R U ST E D LAMB LO IN whipped beet and mascarpone risotto, shaved asparagus and pickled red onion, rosemary lamb jus MI S O H O NE Y GL AZE D S E A B ASS succotash of peas, edamame beans, black eyed peas and asparagus with charred leek and dill vinaigrette, carrot brown butter sauce S E AR E D S E A S C AL LO PS creamy spring onion polenta, brown butter braised leeks, microgreen salad, chive buerre blanc C H E R RY GL A ZE D DU C K B RE AST celery root purée, tarragon roasted radish and carrot, sour cherry gastrique S P R I NG P E A & R ICOT TA RAVIO LI white wine truffle cream, spring peas, parmesan brioche breadcrumb, chive oil
AVAILABLE MONDAY - FRIDAY