Pear and Mache salad with artisan chevre
and toasted hazelnut vinaigrette.  9

 

French white Asparagus with house cured jamon, soft cooked farm egg,
hazelnut, and age Parmesan.  15

 

Beet and vodka cured Hamachi with dried black olives,
pickled baby beets, and tangerine gelee.  15

 

Spring dug parsnip and almond Soup with slow roasted Squab,
green almond, and dark chocolate.  15

 

Pan roasted Sweetbreads with molases butter, French Breakfast radish,
and caramelized heirloom apples.  16