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WITH MOREL MUSHROOMS AND SPRING HERBS
WITH RED SHISO, GINGER AND GARLIC
WITH PARSNIPS, CRESPY SHALLOTS AND CANDIED LEMON
WITH ASPARAGUS, HAM FOAM, BLACK TRUFFLE AND MUSHROOMS
WITH PINK GRAPEFRUIT AND SUMAC VINAIGRETTE
WITH SAKE AND MAINE SEA URCHIN
WITH VARIOUS CITRUS FLAVORS AND TEXTURES
WITH MINUS 8 VINEGAR, SEVILLE ORANGES AND SPAGHETTI SQUASH
WITH BLACK CURRANT, FRESH WASABI AND AROMATIC GARNISHES
WITH FRESH GOAT CHEESE AND VINAIGRETTE
WITH MOUSSERON MUSHROOMS, BABY ARTICHOKES "A LA PLANCH" AND WILD RICE
WITH ORGANIC CARROTS, SPICED COCONUT, FAVA LEAVES AND GINGER VINAIGRETTE
WITH FRAGRANT CITRUS GINGER BROTH AND SPINACH
WITH CHESTNUT VELOUTÉ, VIETNAMESE CORIANDER AND SERRANO HAM
WITH KOHLRABI, GRAPEFRUIT AND WHITE ASPARAGUS
WITH "PEKING" CONDIMENT, ORANGE PURÉE AND MISO GLAZED EGGPLANT
WITH HARICOTS COCO, CHOCOLATE MINT AND SPRING VEGETABLES
WITH "TRADITIONAL AND UNTRADITIONAL" ACCOMPANIMENTS
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