Description

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We’re celebrating the season with a five-course dinner spotlighting peak produce—sweet peas, tender asparagus, and vibrant, garden-fresh flavors we’ve been waiting for all winter. 

Menu: 

- Spring Peas chilled smoked buttermilk, herbs, and trout roe 

- Tuna Carpaccio yuzu oil, sorrel, fermented serrano and lime, aioli 

- Asparagus green garlic gribiche, and crispy bits 

- Iberico Pork Steak grilled little gem, nduja vinaigrette, and sauce of tomatillo water and ramps 

- Strawberry Tres Leches candied hazelnuts, cajeta ice cream, and mint 

Beverages are available a la carte.