Easter Spring Table

Amuse-Bouche

Quail Egg Custard

Smoked crème fraîche, caviar beurre blanc, chive blossom

First Course

White Asparagus & Morel Fricassée

Brown butter foam, aged sherry vinegar, tarragon oil, toasted brioche crumbs

Second Course

Handmade Raviolo “Spring Egg”

Pastured egg yolk, sheep’s milk ricotta, wild ramps, cultured butter, Parmigiano Reggiano aged 36 months

Third Course

Poached Atlantic Halibut

Saffron-infused fumet, spring onion confit, fava beans, pea tendrils, citrus blossom oil

Fourth Course

Herb-Crusted Colorado Lamb Loin & Shoulder

Slow-roasted shoulder croquette, lamb loin glazed with rosemary honey jus

Spring carrots, nettle purée, roasted garlic, lamb jus

Intermezzo

Green Apple, Sorrel & Mint Granita

Elderflower mist

Dessert

Honey & Chamomile Bavarois

Almond sponge, lemon curd pearls, pistachio praline, edible flowers

Petit Fours

Lemon verbena madeleine

Dark chocolate truffle with olive oil & sea salt

Candied citrus peel