Welcoming Spring with Scott Samuel, March 12

Amuse Buche
Citrus Cured Salmon, Savory Fennel Shortbread, Fried Capers

Tomme Affine with Honey Thyme Poached Sekel Pears, Tangerine Zest

Heart of Palm & Watermelon Radish Salad, Wild Watercress, Black Truffle Vinaigrette

Spring Onion & Jerusalem Artichoke Soup Curried Mussels, Shallot Confit &Tarragon Coulis

Seared Sea Scallop on Saffron Braised Leeks, Lemongrass Polenta, Gingered Miso Broth

Intermezzo
Citrus Suprêmes with Champagne Ice, Pickled Fuji Apple

Alaskan Halibut, Shaved Fennel, Picholine Olives, Toasted Pine Nuts, Citrus Vinaigrette

Chocolate Pumpkin Bread Pudding, Cara Cara Orange Ice Cream, Toasted Almond Macaroon

Small Treats
Raspberry Jellies
Meyer Lemon Bars
Chocolate Brésiliennes