Celebration of Spring Menu

Dinner / April 13 through 19

Chef Jonathan’s Celebration of Spring menu reflects an approach to cooking shaped by his time at The French Laundry, grounded in restraint, precision, and a deep respect for seasonal ingredients. Drawing inspiration from the first produce of the season, each course highlights freshness, balance, and subtle nuance, allowing spring’s natural flavors to lead.
 
Available April 13–19, the menu is designed to be experienced slowly, course by course, offering a thoughtful expression of the season at its peak.

Available during regular dinner service—no special reservation required.

Menu

Spring Pea Tartlet
Périgord Black Truffle, Maison Bordier Butter, Easter Egg Radish
Champagne, Telmont, Brut Réserve NV

Milk-Poached White Asparagus
Seascape Strawberries, Dill Hollandaise, Timut Pepper
Chenin Blanc, Château de Plaisance, La Grande Piece, Anjou 2023

Rack of Don Watson’s Spring Lamb
Local Morel Mushrooms, Fava Beans, Pickled Ramps, Natural Jus
Bordeaux Blend, Château Grand-Puy-Lacoste, Pauillac 2015

Lemon Sorrel Choux
Whipped Pistachio Ganache, Candied Rhubarb
Riesling, Toni Jost, Bacharacher Hahn, Auslese Goldkapsel, Mittelrhein 2007 

Menu $195 / Wine $110