SCHARBAUER RANCH BEEF “PRESSÉ”

Foie Gras, Summer Vegetables, Tarragon Mustard

Red Wine Sourdough Tuile

ALASKAN KING SALMON

Citrus-Cured, Ramps, Watercress

Stonerose, Fennel "Marmalade"

PENNSYLVANIA ZUCCHINI

Trenne Pasta, Smoked Ricotta Stuffed Squash Blossom

Zucchini and Oregano-Pine Nut Gremolata

MAINE LOBSTER DUO

Lobster “Beignet”, Confit Peppers, Anise Hyssop

Parsley-Rosemary Coulis, “Sauce Coraillée”

NOVA SCOTIA HALIBUT

Spring Peas, Pistachio-Green Peppercorn Gremolata

Cockles, “Sauce Mariniére”

SCHARBAUER RANCH WAGYU BEEF STRIPLOIN

Binchotan-Charred, Chanterelles, Gnocchi

Smoked Brisket-Collard Greens Cassoulet, "Sauce Chasseur"

BLACKBERRY

Meringue, Tarragon Bavarois

Blackberry-Hibiscus Confiture

or

ARRIBA

Chocolate Bee Pollen Ganache, Sunflower Seed Praliné, Honey Ice Cream

TENDER GREENS SALAD

Burrata Cheese, Melon
Lemon Verbena Vinaigrette

NEW YORK CUCUMBER

Mezcal, Charred Ataúlfo Mango

Lovage-Calamansi Emulsion

PENNSYLVANIA ZUCCHINI

Trenne Pasta, Smoked Ricotta Stuffed Squash Blossom

Zucchini and Oregano-Pine Nut Gremolata

  
LANCASTER FARM GEM LETTUCE

Confit Heirloom Tomatoes, Castelvatrano Green Olive

“Red Wine-Olive Essence”

INDIANA COLLARD GREENS

Chanterelles, Gnocchi, Spigarello Tempura

"Sauce Chasseur"

GEORGIA EGGPLANT

Einkorn Berries, Yuchoy

Ginger, Sesame

BLACKBERRY
Meringue, Tarragon Bavarois

Blackberry-Hibiscus Confiture

 or

ARRIBA

Chocolate Bee Pollen Ganache, Sunflower Seed Praliné, Honey Ice Cream