A Symphony of Land, Sea, and Orchard: A 3-Course Spring Tasting Menu

Designed to showcase seasonality, technical contrast, and harmony on the palate, this three-course menu balances crisp acidity, rich umami, oceanic sweetness, and delicate floral notes.

Course 1: The Starter

Chilled Asparagus Velouté with Truffled Ricotta & Crispy Prosciutto

A silky, vibrant green soup served chilled to awaken the palate. The earthy, grassy notes of early spring asparagus are anchored by rich, whipped ricotta infused with black truffle oil and finished with a delicate, salty crunch.

• The Flavor Profile: Grassy, creamy, salty, with a subtle earthy finish.
• Wine Pairing: Crisp Dry Riesling (Mosel, Germany) — High acidity with stone fruit undertones cuts through the rich ricotta while complementing the vegetal snap of asparagus.

Course 2: The Main

Pan-Seared Sea Scallops with Sweet Pea Puree & Brown Butter Mint Nectar

The star of the menu. Jumbo U-10 sea scallops seared to a deep, caramelized mahogany crust, resting on a bed of velvety mint-infused pea puree and napped with foaming beurre noisette.

• Wine Pairing: Chablis Premier Cru (Burgundy, France) — Flinty minerality and laser-focused citrus acidity cut through the brown butter while accentuating the scallop’s sweet ocean brine.

Course 3: The Dessert

Deconstructed Lemon Thyme Tart with Roasted Fig & Pistachio Dust

A sophisticated, non-cloying finish that brings the menu to a refined close. Tart Meyer lemon curd flavored with subtle lemon thyme, paired with warm, honey-roasted black mission figs and buttery sablé pastry shards.

1.Bake the Sablé Crumble:Provides the essential buttery base texture.

Bake sweet French shortbread (sablé) until golden brown, then crack into rustic, organic shards.

2.Roast the Figs:Concentrates natural sugars and floral depth.

Halve fresh Black Mission figs, drizzle with wildflower honey and a drop of orange blossom water, and roast at 375°F (190°C) for 8 minutes until caramelizing.

3.Spoon the Curd:Slightly off-center for a modern fine-dining visual.

Spoon a dollop of silky, lemon thyme-infused Meyer lemon curd onto the center of a wide-rimmed bowl.

4.Assemble & Garnish:Creates height and color contrast.

Nestle the warm roasted figs beside the curd, lean sablé shards against them, and dust with finely ground Sicilian pistachios.

• Wine Pairing: Sauternes (Bordeaux, France) or Tokaji Aszú 5 Puttonyos — Vibrant honeyed apricot and orange marmalade notes that mirror the roasted figs without overpowering the tart lemon curd.