April 27, 2012 – seven courses

Succotash of black eyed peas, roasted cherry tomatoes, roasted corn, fennel puree, tarragon vinaigrette, buckwheat lettuce

 

Butter poached shrimp, warm crab salad with tarragon and mint, fiddlehead ferns, radish, lemon confit, orange and vanilla beurre monte

 

Sea scallops, proscuitto and potato foam, fava beans, pickled ramps, pimenton

 

"Pho" with duck broth, pickled daikon, English cucumber, chive flower, Thai basil

 

Pork belly, piquillo confit with preserved orange, grits, crispy brussells sprouts, jus

 

Sweetbreads, puff pastry, roasted parsnip puree, asparagus, oyster mushrooms, beef and madeira jus

 

Strawberries with almond cookies, creme fraiche, basil, balsamic

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