EASTER

crystalized squash blossoms, stuffed with ricotta cheese, tomato fondue, drizzle with aged balsamic and pesto sauce

heirloom tomatoes, wild arugula, asparagus, topped with shaved fennel and in house smoked, red beet infused salmon

16 oz braised lamb shank ossobuco, quinoa & vegetables ragout, baby potatoes, braising sauce

vanilla pastry cream, strawberry compote, orange zest