Chefs Jordan and Aurora Coffey
FIRST COURSE
Turkish duck egg, Greek yogurt, fennel, ramp vinaigrette, chili, lavash
SECOND COURSE
Ricotta gnocchi, leek soubise, English peas, speck, parmigiano
THIRD COURSE
Pork collar porchetta, white polenta, spring vegetables, saison pork jus
FOURTH COURSE
Basque cheesecake, champagne poached strawberries, pistachio gelato, basil
