Head Chef Jeremy Pace designed these for the beginning of Spring. Open your best bottle of Pinot Gris and enjoy with family and friends.
NOTE: These items have already been sous vide cooked, however they need to be heated at home (instructions included, it’s easy!)
New season green asparagus, sauce gribiche
Pork cutlet, roast fennel, lemon and olive oil fennel seed dressing
Blood orange cake, white chocolate cream