Late Spring Five Course Menu

Gluten-Free Summer Gazpacho
A bright, refined gazpacho crafted by blending peak-season vegetables — with the cucumber added in only after half of the mixture is strained for a lighter, silkier texture. Finished with sherry vinegar and a generous stream of olive oil.

Compressed Watermelon Caprese
A playful interpretation of a classic. Watermelon is compressed to intensify its natural sweetness, paired with fresh burrata, basil, and a touch of acidity to keep the flavors lifted.

Hokkaido Scallop on Crisp Plantain
A sweet, pristine Hokkaido scallop seared and set atop a crisp plantain slice, served with a vibrant salsa verde for balance and brightness.

Hanger Steak with Fondant Potato
Tender hanger steak cooked for depth and richness, paired with a classic fondant potato — buttery, crisp-edged, and infused with aromatic stock.

Poached Peach with Honey Crème Fraîche
A gently poached seasonal peach, served with honey-kissed crème fraîche and finished with a reduction of peach balsamic reserved from the earlier watermelon course — a quietly elegant finale.