Please join us for a seven-course Easter tasting menu created by Patrick O'Connell including:
Spring Pea Custard with Lemon Sabayon
Mousse of Foie Gras in a Hen Egg Shell
A Carpaccio of Big-Eye Tuna and Swordfish
A Chartreuse of Savoy Cabbage and Maine Lobster
Dry Aged Roasted Duck, Soy-Braised Chicken, and Ginger-Glazed Pork Belly
A Duet of Lamb
Our White Chocolate Bavarian Easter Egg Surprise

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