Spring vegetables, beech mushrooms and vermouth cream.

N potato croquette, egg mimosa, onion cream, frisee salad and lemon dressing.

Quinoa and red beets, avocado, seaweed and lemon sorbet.

N rhubarb and fennel, fava beans, duck confit chiffon cake and honey cider.

Leg of lamb, spinach, goat cheese, pea medley, baby onions and lamb sauce.

Marinated cucumber and radish salad, avocado.

Oyster omelette, fondue of spring onion and hen of the woods, lardons, gruyere and horseradish.

Spring greens, almonds, comtè, haricot vert, pickled shallots, strawberries and champagne vinaigrette.

Brie and garlic tart, bayonne ham, baby kale and parsley butter sauce.

Morel sauce, boulangere potatoes, glazed carrots, asparagus and red onion fondue.

Lobster cream, carrots, mushrooms, parsley yukon gold mashed potatoes and spinach.

Chicken confit, sauteed chicken liver, frisee salad, vinaigrette and fried egg.

Vermouth beurre blanc, english pea risotto, shrimp, fennel, oyster mushrooms and bayonne ham.

Composition of seasonal vegetables.

Poivrade sauce, compote of strawberries, shiitake mushrooms, polenta and medley of peas.

Alsatian cream, grits, comte, sunchoke, radish and fondue of spring vegetables.

Cassoulet white beans, sugar snap peas, kale, mushrooms and Dijon sauce.

Cider demi, vichy carrots, asparagus, Swiss chard and confit fingerling potatoes.

Bacon wrapped, lyonnaise demi, mustard greens, fiddlehead ferns, portabella barley and fried onions.

Bleu cheese, caramelized onion, bacon and tomato, on brioche with frites.

Apricot curd, blackberries, lemon gelato.

Raspberry coconut sorbet and toasted coconut chantilly.

Strawberry rhubarb, creme anglaise gelato.

Honey roasted cherries and pink peppercorn gelato.

Apricot curd, blackberries and lemon gelato.