Spring

Crispy Polenta with Michigan Morel and Pine Salt

Peas with Wild Duck Procuitto, Parmesan curd and Pickled Shallot

Asparagus and New Potato with Brown Butter Hollandaise, Trout Roe and Smoked Egg Yolk

Roasted Trout with Butter Poached Radish and Ramps

Spring Lamb with Fava Bean Salsa, Sunchoke Puree, Goat Curd and Whey

Rhubarb with White Chocolate and Pistachio

Summer

Warm Flatbread with Procuitto Paté, Green Tomato Preserves and Whipped Lebne with Dill Pollen

Sweetcorn Croquette with Pecorino, Summer Truffle and Lime

Kampachi Crudo with Yuzu, White Soy, Melon and Shishito Pepper

Vadouvan Lamb Pressé with White Eggplant and Charred Cucumber

Grilled Summer Squash with Feta Nage, Fermented Chili Oil and Leek Ash Dukkah

Dry Aged Ribeye with Black Garlic Fromage Stuffed Blossoms, Charred Onion Jus and Pickled Mustard Seed

Fennel Panna Cotta with Compressed Watermelon and Tomato Water Granita

Peaches and Cream

St. Patrick's Day

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

Chilled Coconut Melon Curry with Coriander, Thai Basil and Pickled Jalapeno

Smoked Beet Tartar with Lebne, Gouda, Radish, Herbs and Flowers

Fried Artichoke with Lemon Aioli, Chili, Herb and Caper Salsa

Fromage Blanc and Pecorino Ravioli with Sweet Corn Crema, Roasted Sweetcorn and Miataki Mushroom

Candied Peach with Toasted Sweet Spice Meringue and Salted Marcona Almond Crunch

Birthday Party

Tomato Water Gel with Basil Granita and Herb Flowers

Compressed and Pickled Plum with Stracciatella Cheese, Pickled Fresno Chili, Pine Nut and Lemon Vinaigrette

Braised Pork Belly with Fried Green Tomato, Preserved Tomatillo and Cilantro Puree

Roasted Lamb with Sweetcorn, Chantrelle, Sweet and Sour Onion and Marigold

Bruleéd Peach with Yuzu Blueberry Sorbet, Cinnamon Custard and Almond Praline, and Caramelized Chocolate

 

Vegan

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

Marinated and Grilled Haloumi, Nectarine, Concord Grape, Pistachio Dukkah, Aleppo Chili, Mint

Smoked Eggplant, Harissa, Long Ferment Yogurt, Sumac and Adjika

St. Peter's Fish, Saffron Sabayon, Charmoula, Caramelized Cauliflower, Beet

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

Date Sugar Spiced Doughnut with Orange Blossom, Fig Leaf Ice Cream, Black Walnut Nougatine

Summer II

East Coast Oyster with Plum Vinegar, Pink Peppercorn and Red Onion

Melon Gazpacho with Compressed Watermelon, Honeydew and Cucumber with Borage and Herb Flowers

"Tomato Salad" Roasted, Raw and Marinated with Basil Granola and Tomato water Sorbet

Veal Sweet Bread with Sweetcorn Crema, Blueberry, Huitalcoche, Roasted Vidalia Dehydrated Sweetcorn Crunch

Whole Grilled Prawn with Salsa Verde, Salsa Macha, Radish and Pickled Onion

Grilled Quail with Lions Mane and Mushroom Jus

Roasted Pork Loin with Fennel, Lemon and Black Pepper, Sweet Garlic Puree and Herbed Peach Compote

Frozen Sweet Cream with Ground Cherry, Meringue and Dark Chocolate Crisp