Offering by Chefs Heather Bogue and Maïté Schwartz, with Carmen Nicole of La Boum, Los Angeles

Evening Menu:

Vegetable Terrine – sweet potato, carrot, ginger, curry, sesame

Spring Garlic and Thyme Gougeres

Radish Two Ways – raw and braised, miso butter, sherry, brown butter

Scallop Crudo – scallop, sunchoke, mushrooms, meyer lemon, hazelnut

Shrimp Roll – poached shrimp, melted leeks, fennel, creme fraiche, soft herbs, brioche chip

Mussels & Clams – Prince Edward Island mussels, little neck clams, chorizo, harissa, preserved lemon

Carrot Salad – grated carrots, cumin, chermoula

Triple ‘P’- toasted pasta, pork belly, peas, pea tendrils, ricotta

Beef – braised beef cheeks, miso, pickled shimeji, shallot, buckwheat blini

Salted Caramel Budino, lemon hazelnut biscotti