Gelee of Prosciutto with Trout Roe , Tarragon Pot de Creme , Vidalia Onion Gougere with Gruyere
Spring Salad of Sungold Tomatoes, Melon, Beets, and Parsnips
Terrine of Hudson Valley Moulard Duck Foie Gras with Cocoa Nib Genoise, Satsuma Oranges, Romaine, and Sunchokes
Butter Poached Turbot, Sauce Mousseline, Pomme Puree, Salad Bernaise, Pistachio Genoise
Chartreuse of Asparagus, Hen of the Woods Mushrooms, Tokyo Turnips, Savoy Cabbage
Paired with Lamb Entree Course
Lamb with Sauce Perigourdine, Black Truffle Custard, Pomme Puree, Salad Bearnaise, Pistachio Genoise
Paired with Fish and Vegetable Entree Courses