Snapper Crudo with Ramps & Meyer Lemon Vinaigrette
Three folds of snapper adorned with threads of sliced ramps (soon to be replaced by pickled ramps), Meyer lemon salt, candied Meyer lemon, and a pickled ramp gelée.
Crispy Pork Belly with Sweet Carrot Sugo & Pea Panna Cotta
A play on peas and carrots. The thin carrot sugo is served cold, garnished with olive oil, pea tendrils, and dehydrated carrot dust.
Orecchiette with Asparagus, Foie Gras Sugo, & Black Truffles
Chef Tallon's favorite dish on the menu. Foie gras becomes the sauce for this spring pasta.
Lobster with Risotto & Leeks
A curled up lobster tail with a leek risotto. The red sauce is a blend of lobster tomalley and oil. Tomalley is naturally green, but the heat of the blender cooks it to a red color.
Ribeye Cap with Morels, Fava Beans, & Bone Marrow Marmellata
Tallon: "the sauce for this is really two sauces in one. Our sauces for beef need to be really flavorful to stand up to the meat." This one is made by browning cippolini onions, deglazing them with balsamic vinegar, and adding beef and veal stock to the reduced liquid, and—finally—stirring in bone marrow.
San Pietro in Bees Wax with Rhubarb Compote
"This cheese is awesome," chef Tallon says. "It's coated in beeswax and tastes pleasantly of honey." The cheese course is served over a rhubarb sauce and a rhubarb compote made with black pepper.
Meringata Alla Fragola
A strawberry semifreddo with strawberries over meringue with balsamic vinegar.