Easter Lunch

shaved radish, croutons, fine herbs, shallot vinaigrette

scallion sour cream, quinoa crunch

poached egg, bacon and maple dressing

pickled red onion, capers, avocado, carte de musica

confit shoulder, mint and red onion chimichurri

pickled rhubarb beurre blanc

whipped goats cheese

fennel honey and mustard glaze

Boiled new potatoes, sea salt, vermont butter Sauteed green beans, green garlic shallot xo Verjus glazed carrots, tarragon

roasted pineapple, cream cheese frosting

ginger greek yogurt, strawberry rhubarb compote

lemon curd, almond brittle