APRIL 25th

VIBRANT AND FRESH BEGINNINGS

FIRST

ramp and morel mushroom risotto with parmesan crisp

SECOND

shaved fennel and blood orange salad with pistachio and ricotta salata

THIRD

chilled pea and mint soup with lemon crème fraîche

FOURTH

spring lamb loin with asparagus, fava beans, and pea purée

FIFTH

baby lettuces with radishes, goat cheese, and champagne vinaigrette

FINAL

rhubarb-almond tart with vanilla bean ice cream