Poached Gulf Shrimp w/ Sunflower Butter, Rhubarb, Lime, Red Watercress
w/ John-David Headrick, La Craie, FR ‘10

Farmer’s Market Salad w/ Mizuna, Hakurei Turnip, D’Avignon Radish, Arugula, Shaved Pecorino, Green Garlic Vinaigrette
w/ Banshee, Rose, US ‘12

Pan Seared Trout w/ Carolina Plantation Rice Grits, Randy & Julia’s Foraged Morels, Grilled Ramps, Coriander Bread Crumbs
w/ Domaine Diochon, Moulin-a-Vent, FR ‘11

Hemlock Glazed Pork Tenderloin w/ Pig’s Blood Sauce, Fresh Fava Beans, Mint
w/ Clos Cibonne, Tibouren, FR ’12

Kaffir Lime Leaf Sorbet w/ Angel Food Cake, Serrano-Tea Olive Sauce, Bitter Chocolate, Wisteria Petals
w/ Spring “Safe Zone” Cocktail

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