Mistral

"Carpaccio” with roasted pepper agrodolce and arugula.

With crispy wontons, ginger and soy.

Black truffle aioli, toasted ciabatta and parmesan.

With red wine & garlic butter, semolina toast.

With rock crab, thyme and tomato crab.

With ramps, fava beans, parmesan & black truffle.

With tiny tomatoes, aged red wine vinaigrette.

With spring oregon rhubarb, ricotta salata & marcona almonds.

With greek yogurt & lemon panna cotta, jumbo lump crab.

With house made jams & native honey, pecan raisin toast.

Parsnip puree, green asparagus, english peas & morel.

With piquillo pepper and almond.

With white asparagus & lobster risotto, lobster veloute.

Yukon potato & spinach saute, broiled prawns & capers.

Warm pancetta & spinach salad, lemon & rosemary.

Dried cherry gastrique.

Vin rouge, olive oil roasted asparagus & horseradish whipped potato.

Sauté of kale & king oyster mushrooms, yukon rôti, vincotto.

With tiny tomatoes, arugula & parmesan reggiano.

With vanilla ice cream, dark chocolate sauce & pistachio croquant.

With chantilly, meringue crisps & mandarin sauce .

Served with vanilla ice cream and sauce anglaise.

Raspberries and palmier twist.

Brulée cream, cream chocolate pot, profiterole, berries with champagne zabaglione.

Vanilla, milk chocolate, coffee.

Raspberry, lime and pineapple.

Served with house made jams & native honey, pecan raisin toast.

Croutons and parmesan.

Pickled beech mushrooms, shaved radishes, dijon, and herb vinaigrette.

Heirloom Tomatoes, Aged Balsamic, Basil

With crispy wontons, ginger, and soy.

Crabmeat, Cilantro & Jalapeño Oil

With truffle vinaigrette and parmesan.

With smoked tomatoes marinière and grilled semolina toast

“Carpaccio” with roasted pepper agrodolce and arugula.

With thyme and tomato broth.

Strawberry Balsamic Jam, Brioche

Mashed potato, caramelized onion, and white truffle oil.

Whipped ricotta, hot pepper, sea salt, and arugula.

Summer Bean, Tomato & Feta Salad

Chanterelle, Corn & Summer Squash Succotash

With lemon and capers, sauté of spinach and onions, and fingerling potatoes.

Vin rouge, olive oil roasted asparagus, and horseradish whipped potato.

Warm Spinach, Applewood Smoked Bacon, Lemon & Rosemary

Dried wisconsin cherry gastrique.

Tiny Tomatoes, Arugula, Parmesan, Lemon & Summer Corn Polenta

with Jumbo Lump Crab & Lemon Asparagus Risotto, Crab Velouté

With cherry tomatoes, arugula, and parmesan

Truffle Butter, Parmesan

Raspberries, Crunchy Palmier

Lemon curd and organic strawberry coulis.

Vanilla bean anglaise.