A four-course menu including roasted garlic and ricotta tortellini, panzanella salad with burrata, braised lamb shank, and lemon chess tart with Chantilly cream.
four courses with ingredients for each. First course: roasted carrots, gochujang, roasted peanuts, scallions. Second course: burrata tartine, torn burrata, freshly made bread, fresh citrus, thyme. Third course: pan seared Chilean seabass, succotash c
Menu with four courses: 1st - Yellowfin tuna carpaccio with togarashi aioli, pickled turnips, dill oil; 2nd - Beet & citrus salad with fennel confit, supreme blood orange, tarragon vinaigrette, goat cheese; 3rd - Filet tenderloin, Maryland crab in sh