Reception
Passed Hors d’oeuvres

First Course

Stone Crab
Rhubarb Mustard, Hen of the Woods, Flavor of Celery
Jade Pea Puree
flora springs soliloquy

Second Course

Rabbit: Vol.1-1
Grilled Ramps, Thai Cured Pork Belly, Ginger Snap
Carrot “Soup”
fife L'attitude rhone style blend

Third Course

Foie Gras
Zucchini-Molasses Bread, Rum Roasted Pineapple
Homemade Ginger Ale
murphy-goode "snake eyes" zinfandel

Fourth Course

Spring Lamb
Chanterelles, Almonds, Asparagus, Pepper (paint)
Port and Cocoa Nib Jus
valentin bianchi "particluar" malbec

Dessert 1

Lemon Poppy Seed Chiffon
Chocolate Fondant, Mint Crea Mou
oriel ondine sauternes

Dessert 2

Basil Apricot Tapioca
Strawberry Gelee, Balsamic Nectar
Pain de Piece Crouton