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Spring
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Crispy Polenta with Michigan Morel and Pine Salt
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Peas with Wild Duck Procuitto, Parmesan curd and Pickled Shallot
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Asparagus and New Potato with Brown Butter Hollandaise, Trout Roe and Smoked Egg Yolk
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Roasted Trout with Butter Poached Radish and Ramps
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Spring Lamb with Fava Bean Salsa, Sunchoke Puree, Goat Curd and Whey
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Rhubarb with White Chocolate and Pistachio
Summer
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Warm Flatbread with Procuitto Paté, Green Tomato Preserves and Whipped Lebne with Dill Pollen
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Sweetcorn Croquette with Pecorino, Summer Truffle and Lime
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Kampachi Crudo with Yuzu, White Soy, Melon and Shishito Pepper
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Vadouvan Lamb Pressé with White Eggplant and Charred Cucumber
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Grilled Summer Squash with Feta Nage, Fermented Chili Oil and Leek Ash Dukkah
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Dry Aged Ribeye with Black Garlic Fromage Stuffed Blossoms, Charred Onion Jus and Pickled Mustard Seed
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Fennel Panna Cotta with Compressed Watermelon and Tomato Water Granita
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Peaches and Cream
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St. Patrick's Day
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Irish Oat & Guinness Bread with Whipped Lardo and Salted Brown Butter
Onion Soup with Cheddar Foam & Chive
White Pudding with Parsnip Puree, Parsnip Crisp, Pickled Mustard Seed, Green Apple
Halibut with Celery Root, Leek Ash & Celery Leaf and Leek Salad with Lemon Vinaigrette
Smoked Pommes Paillasson with Lacinato Kale Puree, Black Garlic Emulsion, Smoked Yolk and Thyme Vinegar
Corned Veal Cheek with Caraway & Oat Crumble, Red Wine Braised Cabbage, Pumpernickel and Horseradish
Gubbeen Washed Rind Cows Milk Cheese with Apple Chutney and Brioche
Roasted Potato Ice Cream with Crème Fraiche Caramel and Potato Skin Feuilletine
Irish Coffee with Beer Barrel Aged Jameson and Maple Cream
Vegetarian
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Chilled Coconut Melon Curry with Coriander, Thai Basil and Pickled Jalapeno
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Smoked Beet Tartar with Lebne, Gouda, Radish, Herbs and Flowers
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Fried Artichoke with Lemon Aioli, Chili, Herb and Caper Salsa
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Fromage Blanc and Pecorino Ravioli with Sweet Corn Crema, Roasted Sweetcorn and Miataki Mushroom
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Candied Peach with Toasted Sweet Spice Meringue and Salted Marcona Almond Crunch
Birthday Party
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Tomato Water Gel with Basil Granita and Herb Flowers
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Compressed and Pickled Plum with Stracciatella Cheese, Pickled Fresno Chili, Pine Nut and Lemon Vinaigrette
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Braised Pork Belly with Fried Green Tomato, Preserved Tomatillo and Cilantro Puree
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Roasted Lamb with Sweetcorn, Chantrelle, Sweet and Sour Onion and Marigold
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Bruleéd Peach with Yuzu Blueberry Sorbet, Cinnamon Custard and Almond Praline, and Caramelized Chocolate
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Vegan
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Grilled Broccoli Rabe Salad with Ginger Chickpea Mayo, Miso, Avocado and Shio Kombu
Butternut Squash with Roasted and Raw Pear, Hazelnut and Sage
Fried Cauliflower with Vegan Nouc Cham, Thai Basil, Cashew, Lime and Pickled Fresno Chili
Berber Spice Roasted Carrots with Harissa Yogurt, Farro, Pistachio and Date Molasses (Roasted Berber Spiced Chicken supplement)
Sear King Oyster Mushroom with Chestnut Puree, Mushroom Bacon, Porcini Mushroom Jus (Dry Aged Prime NY Strip supplement)
Oatmilk Panna Cotta with Poached Apple, Apple Cider Caramel and Salted Oat Crumble
Middle East
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Marinated and Grilled Haloumi, Nectarine, Concord Grape, Pistachio Dukkah, Aleppo Chili, Mint
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Smoked Eggplant, Harissa, Long Ferment Yogurt, Sumac and Adjika
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St. Peter's Fish, Saffron Sabayon, Charmoula, Caramelized Cauliflower, Beet
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Shwarma Style Lamb Shank Glazed in Cracked Spices and Honey, Carrot Turshi with Date Molasses and Tahina and Smoked Yogurt with Barberries, Almond and Olive
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Date Sugar Spiced Doughnut with Orange Blossom, Fig Leaf Ice Cream, Black Walnut Nougatine
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Summer II
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East Coast Oyster with Plum Vinegar, Pink Peppercorn and Red Onion
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Melon Gazpacho with Compressed Watermelon, Honeydew and Cucumber with Borage and Herb Flowers
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"Tomato Salad" Roasted, Raw and Marinated with Basil Granola and Tomato water Sorbet
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Veal Sweet Bread with Sweetcorn Crema, Blueberry, Huitalcoche, Roasted Vidalia Dehydrated Sweetcorn Crunch
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Whole Grilled Prawn with Salsa Verde, Salsa Macha, Radish and Pickled Onion
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Grilled Quail with Lions Mane and Mushroom Jus
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Roasted Pork Loin with Fennel, Lemon and Black Pepper, Sweet Garlic Puree and Herbed Peach Compote
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Frozen Sweet Cream with Ground Cherry, Meringue and Dark Chocolate Crisp