The meal begins with a selection of meats and cheeses.
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| Meat and Cheese Board |
The first course was carpaccio. Thinly sliced radishes topped with caramelized onions, pickled ramps, and ramp butter.
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| First Course |
The second course was toast. Toasted italian bread it topped with a fava bean purée, roasted almonds, guanciale, and feta cheese.
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| Second Course |
The third course was a salad. Fiddlehead ferns, peas, sugar snap peas on top of ricotta cheese. The dish is topped with spring onions, prosciutto crumbs, and pea shoots and finished with a lemon vinaigrette.
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| Third Course |
The fourth course was soup. Coconut milk broth, with poached shrimp, peanuts, and topped with fresh mint and perilla.
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| Fourth Course |
The fifth course was another salad. Roasted asparagus on top of a yogurt dressing. Topped with pistachios, frisée, and parmesan cheese.
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| Fifth Course |
The sixth course was pasta. Gnocchi, with braised chicken, mixed with peas, carrots, shallots in gravy. The dish is topped with chicken skin cracklins and pecorino cheese.
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| Sixth Course |
The seventh course was fish. A soft shell crab sits on top of sautéed bok choy, with sriracha, hoisin sauce, pickled grapes, and topped with cilantro, mint and garlic.
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| Seventh Course |
