Spring is in the air

Durning the month of march the kitchen starts anticipating the produce that is just around the corner .......fava beans, white asparagus, morels, and ramps! in the air, we start to get some ideas.........

Amuse: Squid ink brioche, house cured salmon

House made Queso fresco!

baby chioggia beets

poach prawn and fried oyster salad collard greens, black garlic

Parsley root and Sunchoke Bisque "poured tableside" 

Sautéed Salmon, leek puree, leek ash, brown butter cauliflower