Tasting March Flashcards
Smoked lubina tartine
Smoked lubina (European bass)
Tartine brioche
Pickled rhubarb
Green garlic aioli
Chive blossom
Crispy Pancetta and French white asparagus
White asparagus
Crispy pancetta
Deviled quail egg
Poached peekytoe crab
Blanched fava beans
Sautéed fava leaves
Ramp risotto
Ramp risotto
Peas
Sautéed mushrooms
Parmesan tuile
Seared foie
2 oz seared foie
Braised rabbit
Carrot cake
Spring radish
Muscat grape jus
Confit duck leg
Confit boneless duck leg
Roasted yellow sun carrot
Creamy polenta
Sugar snap peas
Red mizuna
Grilled lamb leg
2oz grilled
Roasted fingerling potatoes
Creamed nettle purée
Spring onion salsa verde
Fried shallots
Pork chop
Bone in pork chop
Anson mills polenta
Spigarello kale
Candied kumquats
Whole pickled ramps
Glazed pork belly
Roasted bavette
5 1/2 - 6oz bavette alla diavola
Blanched fiddleheads ferns
Grilled artichoke purée
Parmesan dumpling
Roasted muscat grapes
Hanger steak
6oz grilled
Roasted heirloom potatoes
Spring vegetables
French feta aioli
Mint garganelli
Mint garganelli
Braised lamb shank
Lemon ricotta
English peas
White asparagus
Finished with parm
Confit duck leg (bar menu)
Confit duck leg
Braised Arrowhead cabbage
Pickled fennel and dill salad
Onion and garlic blossom
Caramelized orange
Ny cheesecake
Cream cheese
Graham cracker crust/ crumble
Cherries compote
Mango Ice box
Coconut cake
Mango chantilly
Mango mousse
Mango glass
Mango paper
Fresh mango
Coconut sugar gel
Lime zest
Honey glacé