The third dinner in our French series challenges our chefs to envision French cuisine of the future. Expect magic seen through the lens of classic techniques with a twist.

~ 1st Course ~
POTATO LEEK SOUP
Cream of Leek, Potato Fondant, Sweet Potato Chip, Pickled Leek, Saffron
 
~ 2nd Course ~
SPRING SALAD
Greens, Sugar Snaps, Asparagus, Radish, Habersham Honey & Tarragon Yogurt, Strawberry Sherry Vinaigrette
 
~ 3rd Course ~
DUCK L’ORANGE
Blood Orange Puree, Oyster Mushrooms, Beet Gnudi, Goat Cheese, Pistachio Herb Crumb
 
~ 4th Course ~
TALE OF TWO CLAFOUTIS
Stone Fruit Clafoutis, Almond Buttermilk Clafoutis Ice Cream, Cranberry Malbec Gastrique