Spring renewal dinner
Monday June 4th, 2012

Passed Hors D’oeuvres with Elderflower Fizz | Ramp & Renaissance Ricotta Crostini

and BBQ’d Rabbit & Currant Turnover

Spring Vegetable Salad

Spring Chicken Liver Mousse, Pâté de Campagne, Accompaniments

Heirloom Egg Yolk Ravioli, Black Truffle Butter

Sous-vide Salmon, Spring Pea & Spearmint Puree, Lemon, Radish & Celery Vinaigrette

Mushroom-Stuffed Quail, Baby Artichokes, Kamut

Local Farmer’s Cheese, Fresh Honeycomb, Aged White Balsamic

LN2 Meringue, Buttermilk Gelato, Strawberry Broth, Black Pepper

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