Chef's Table - Thinking of Spring
Time & Location
About the Event
Theme: Early Spring
Chef: Jason Wright
Moroccan lamb meatballs with fresh mint & coriander
Early spring celeriac and beet salad with fresh lemon and extra virgin olive oil
Carolina shad roe with braised pork, fava beans puree & hazelnut brown butter
Milk-fed veal tenderloin with chanterelle mushrooms, smashed fingerling potatoes & demi-glace
Local maple syrup creme brûlée
Please note that the menu may be subject to slight changes. As always let your server know of any dietary restrictions or food allergies, as most can be accomodated.
First Chef's Table? Click here to see what to expect.