Amuse bouche: Chilled Delta asparagus crema; blue crab, creme fraiche, American sturgeon caviar and mint-infused oil; quail egg, duck proscuitto, and Meyer lemon vinaigrette
1st Course: Chardonnay-poached Cedar Creek clams; rustic chorizo & kim chee-laced fresh black-eyed pea & garbanzo stew scented with lemongrass, preserved lemons & crispy proscuitto cracklins
butter: sea salt, Tasmanian peppercorns & fennel pollen
[please turn head to right -> not sure why this happened on upload]
2nd Course: Fragrantly-spiced Georges Bank monkfish; fondue of veal sweetbreads, celery root, and seabeans; pickled ramps and Navan-laced lobster roe butter emulsion
Intermezzo: Cassis sorbetto with limoncello
Main Course: Slow-roasted spring lamb loin & lamb merguez sausage; wilted greens, wild mushrooms and young leek ragout; port wine, truffle, black garlic and lamb reduction
Dessert: Pineapple tarte tatin; shortbread crust, coconut sorbetto, Madagascar vanilla bean Chantilly crema and rum-laced caramel sauce