Bread Course
For The Table
Herbed Focaccia
Vermont Cultured Butter, Sea Salt
Starters
Choice Of One
Chilled English Pea Velouté
Mint, Lemon Oil, Crème Fraîche
Stracciatella & Grilled Nectarine Salad
Little Gem Lettuce, Marcona Almonds, White Balsamic, Charred Sourdough
Shaved Baby Carrot & Citrus Salad
Mixed Greens, Blood Orange, Pickled Fennel, Ricotta Salata, Toasted Sunflower Seeds, Citrus Vinaigrette
Entrées
Choice Of One
Prime Beef & Asparagus Eggs Benedict
Butter-Toasted Brioche, Poached Eggs, Black Truffle Hollandaise, Fines Herbes
Butter Poached Halibut
Spring Vegetable Ragout, Fingerling Potatoes, Green Garlic, Saffron Sauce
Spring Onion & Comté Quiche
Smoked Bacon Lardons, Tender Greens, Mustard Vinaigrette
Ricotta & Herb Agnolotti
Sweet Peas, Baby Artichokes, Lemon Butter, Fresh Herbs
Sides
Served Family Style
Glazed Spring Vegetables
Baby Carrots, English Peas, Cipollini Onions, Herb Butter
Crème Fraîche Whipped Potatoes
Chives, Extra Virgin Olive Oil, Flakey Salt
Soft Parmesan Polenta
Crispy Shallots, Parsley
Roasted Cauliflower
Tri-color Cauliflower, Caper Gremolata
Chef Kerry’s Dessert Bar
Decorated Dessert Bar
Lemon Lavender Profiterole
Passionfruit Orange Cake
Chocolate Raspberry Verrine
Strawberry Cheesecake