Chef Tyler shows off his classic training to present a dinner of French classics with a light summer hand.

CHEF’S TABLE 

~ 1st Course ~

CROQUETTES

Potato, Goat Cheese, Mustard, Roquette Radish, Honey Citrus Vinaigrette

~ 2nd Course ~

ASPARAGUS

Butter Poached, Pickled Mushrooms, Hard Boiled Egg, Lemon Aioli,* Crispy Ham

~ 3rd Course ~

QUAIL

Braised, Country White Beans, Roasted Cauliflower, Tomato Gravy

~ 4th Course ~

CLAFOUTIS

Peaches, Chantilly Cream, Pistachio