Petite Experience
S E AS O N A L T HR E E C O U R S E
$105 PER PERSON
| WINE PAIRING $65
includes orange and rosemary cornbread with sorghum butter choice of one option from each course
I T H AI C U R RY ZU CC H I NI S O U P shoyu, black sesame seed, coconut nuoc cham cream, squash blossom, chili oil, lime B OSTO N B I B B SALAD shaved radish, charred corn, blue cheese crumbles, sweet tomatoes, parmesan watercress dressing, chili breadcrumb TO MATO & H E R B E D ST R ACCIAT E LLA herbed stracciatella, sunflower seed brittle, pea shoots, brioche crouton, white balsamic vinaigrette
II GL A ZE D F R I E 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 RACK whipped beet and mascarpone risotto, shaved asparagus and pickled red onion, rosemary lamb jus MIS 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 A R E D S E A S C A L LO PS creamy spring onion polenta, brown butter braised leeks, microgreen salad, chive buerre blanc C H E R RY GL AZE D DU C K B RE AST celery root purée, tarragon roasted radish and carrot, sour cherry gastrique S P R ING P E A & R ICOT TA RAVIO LI white wine truffle cream, spring peas, parmesan brioche breadcrumb, chive oil
III L EMO N & MAS C AR P O NE S E MIFRE DDO mascarpone, vanilla bean, lemon curd, blueberry, streusel, pea shoots MA N GO PANNA COT TA mango gelée, toasted coconut crumble, coconut cream C H O CO L AT E P E ANU T TO RT E peanut butter cream, raspberry coulis, crispy chocolate pearls
AVAILABLE MONDAY - FRIDAY EXCLUDES HOLIDAYS