SALADS & STARTERS

• Iceberg Wedge with Blue Cheese & Bacon

• Green Bean Salad

• Butter Lettuce with Fine Herbs & Champagne Vinaigrette

• Watermelon, Tomato, Cucumber & Basil

• Burrata with New Olive Oil and Easter Radishes

• Tomato Bread with Iberico de Bellota Ham (Inspired by Trips to Barcelona)

• Tuna Carpaccio over Foie Gras Pate (Inspired by Le Bernardin)

• Salad of Frisee & Pomegranate over Carpaccio of Persimmon, Pomegranate & Walnut Emulsion

• Rainbow of Beets Roasted in Salt Crust with Brown Butter (Inspired by Chef Alain Passard)

• Andante Cheeses with Honeycomb

• Escargot with Garlic, Butter, and Parsley

• Chopped Salad with Meyer Lemon Vinaigrette

• Roasted Corn, Tomato & Cucumber with Lemon Vinaigrette (Inspired by Legendary Cipriani)

• German Potato Salad with Whole Grain Mustard

• Roasted Beets & Carrots with Orange Supremes

• Lettuce, Tomato & Onion with Balsamic Vinaigrette

MAIN DISHES

• Flannery’s Prime Porterhouse Steak in Two Courses with Caramelized Sunchoke and Haricot Vert

• Milk Fed Veal Chop with Grilled Radicchio and Delta Asparagus

• Coastal Young Lamb Chops with Roasted Grape Tomatoes (Inspired by trips to San Sebastian)

• Bodega Bay Salmon with Chanterelle Mushrooms

• Sea Bream Roasted in Salt Crust (Inspired by trips to Ischia)

• Hawaiian Prawns Roasted in Butter, Garlic, and Parsley

• Coq au Vin Jaune with Buckey Rooster

• Cassoulet with Tarbais Beans, Aged Confit, and House-Made Sausages (Inspired by La Tupina in Bordeaux)

• Flannery Prime Rib Cap with Pomme Bernaise (Inspired by trips to Buenos Aires & Paris)

• Flannery's Prime Beef Short Ribs Braised in Red Wine, Parsnip Puree, and Brown Butter Spinach (Inspired by Chef Scott Bryan)

• Duck Three Ways:

  • 2-Month Aged Confit with Lentils, Fresh Greens, and Mustard Dressing (Inspired by Larousse Gastronomique)

  • Foie Gras Ravioli with Foie Gras Cream Sauce

  • Crispy Breast with Potato Gratin and Spiced Cranberries

• Grilled Sliced Steak with Rosemary and Garlic

• Roasted Leg of Lamb with Fresh Herbs & Garlic

• Roasted Loin of Pork stuffed with Brandied Plum and Truffle Sauce (Inspired by My Mother)

• Roasted Crispy Skin Wild Salmon

• Moroccan Lamb Braised with Tomato, Apricot & Preserved Lemon

• Grilled Vegetable Parfait with Goat Cheese & Pesto

• Eggplant Parmigiana

PASTAS

• Spinach Lasagna Bolognese

• Tagliatelle with wild and cultivated mushrooms and herbs

• Orecchiette with fennel sausage and homemade tomato sauce

• Angel Hair Pasta with prawns in a lemon cream sauce

SIDE DISHES & LIGHT OPTIONS

• Summer Corn Pudding

• Green Couscous with Pistachios and Arugula (Inspired by Chef Yotam Ottolenghi)

• Cinnamon Scented Couscous with Fruits & Almonds

• Pearl Barley and Mushrooms (Inspired by My Mother)

• Truffled Macaroni and Cheese

DESSERTS

• Summer Pudding (From Johnny Apple’s Far Flung and Well Fed)

• Grilled Pineapple with Rhum & Vanilla Ice Cream

• Chocolate Hazelnut Torte

• Quince Tarte

• German Chocolate Cake

• Tarte Tatin with Vanilla Ice Cream

• Birthday Cake

• Molten Dark Chocolate Chip Cookies (Inspired by Jacques Torres)

• Strawberry Shortcake with Chantilly Cream

• Vanilla Bean Creme Brulee

• Dark Chocolate Mousse with Berries

• Pear Bread Pudding with Creme Anglaise

• Chocolate Souffle