Spring Vegetables

Date: Sun, Mar 22, 2026

Service: 1:00 PM

Courses

T-30m - Amuse-Bouche (Warm roasted celeriac velouté shooter)
- Roasted Celeriac Velouté
T+0m - Salad (Watercress salad)
- Watercress, Fennel & Green Apple Salad
T+0m - Appetizer (Ricotta and nettle toast with hazelnut pangrattato)
- Ricotta and nettle toast with hazelnut pangrattato
T+15m - Intermezzo (Hot clear mushroom–kombu tea)
- Hot clear mushroom–kombu tea
T+15m - Second Salad (Charred endive)
- Charred Endive with Lemon & Olive Oil
T+35m - Entrée (Asparagus soufflé with Gruyère & Robiola)
- Asparagus soufflé with Gruyère & Robiola
T+60m - Dessert (Carrot Sponge with Chamomile Cream)
- Carrot Sponge with Chamomile Cream
T+75m - Mignardise (Honey & orange pâte de fruit)
- Grapefruit honey pâte de fruit