HIGH-END MULTIPLE COURSE MENU

 

FIRST COURSE:

Crab Trio:

Crispy Crab Fritter with Remoulade. Crab, Apple, Compressed Celery and Pea Tendril Salad, Crab Consommé with Mirepoix

 

SECOND COURSE:

Penne Rigate with Rich Tomato Emulsion, Roman Mint, and Parmesan Veccio

 

THIRD COURSE:

Braised and Pressed Lamb Shoulder with A Salad of the Herbs and Lettuces From The Field, Crispy Fingerlings, and Mint Salsa Verde

 

FOURTH COURSE:

 Goat Cheese Panna Cotta with Local Berries and Candied Kumquats