First Course

White Asparagus, Cortez Bottarga, Egg Yolk Pudding and Rye Crisp

Second Course

Celery Root Ravioli with Braised Romaine, Black Truffle, and Parmesan

Third Course

New York Strip, Artichoke Many Ways, Garlic Chips, Preserved Tomato Demi-Glace

Fourth Course

Flourless Chocolate Cake with Passionfruit Custard, Pistachio, and Mascarpone

*Each course paired with wine