Dinner: Thursday, March 6th

For the first formal dinner this year:

$20 per person

• Kushi oyster

  Blood Orange

• Scallop

  Onion, Grape, Preserved Lemon, Harissa

• English Spring Pea Soup

  Truffle Oil

• Halibut

  Fava Beans, Watercress, Basil, Vadauvan

• Goose

  Sweet Potatoes, Brussels Sprouts, Golden Raisins, Port

• Brisket

  Parsnip, Mushroom, Cauliflower, Chili, Kumquat

• Ashed Chevre

  Beets, Port

• Roast Pear

  Spicy Almonds, Cream, Butterscotch