Starters

Chilled tuna and sun gold tomatoes, passionfruit vinaigrette*
Green asparagus and avocado marinated with english peas and basil
King salmon over charcoal, fava beans and beluga lentils
Violet artichokes with ricotta gnudi and ramps

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Mains

Maine lobster with smoked eggplant, courgettes and verbena
Hudson valley chicken with sweet corn, chanterelles and foie gras sauce
Spring lamb with hazelnuts, onions and king trumpet mushrooms
 

Desserts

Yogurt mousse with rhubarb compote and jasmine
Pineapple pavlova, lemon thyme and coconut
Banana sabayon with coffee and cacao nib
Tête de moine, apricots and shaved fennel
 

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