Welcome to our Spring Menu

Creamy pureed soup topped with crispy prosciutto and a drizzle of lemon-infused olive oil.

 - Sliced radishes served on buttery crackers with a blend of fresh herbs, lemon juice, and sea salt.

 - Rice paper rolls filled with a mix of julienned bell peppers, cucumbers, carrots, and fresh mint, served with a ginger-soy dipping sauce.

- Smooth and creamy cucumber soup blended with avocado and finished with a sprinkle of dill.

   - A vibrant soup made from fresh peas, vegetable broth, and mint, puréed to silky perfection and garnished with a dollop of crème fraîche.

- A classic leek and potato soup served warm with a drizzle of chive-infused oil for an aromatic touch.

 - Thinly sliced fennel and citrus segments mixed with arugula, drizzled with an olive oil and balsamic vinaigrette.

- Nutty quinoa mixed with diced radishes, asparagus, peas, and a tangy lemon dressing topped with feta cheese.

Shaved Asparagus Salad, with snap peas, radicchio & tossed in a fresh pecorino carbonara dressing

- A succulent rack of lamb coated with a mixture of fresh herbs and breadcrumbs, served with a side of roasted spring vegetables.

Whole branzino grilled to perfection, served with a vibrant salsa verde made of fresh parsley, capers, and garlic alongside seasonal roasted vegetables.

4-6 pound Prime Rib Roasted to perfection and crusted with a peppercorn and thyme crust. paired with Potato frites, roasted Carrots and/or Asparagus

- Tart rhubarb and sweet strawberries baked under a buttery oat crumble, served warm with vanilla ice cream.

- A refreshing sorbet made with fresh lemon juice and infused with culinary lavender.

- Individual cheesecakes topped with a homemade berry compote made from seasonal berries.