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• Chilled Seafood Salad

  Yuzu mango purée, seaweed, crispy rice

  Charles Heidsieck, Brut Rosé

• Beet braised veal cheek

  Mustard spaetzle, shaved mushrooms, braised artichokes, toasted pine nuts

  Charles Heidsieck, ROSÉ MILLÉSIMÉ 1999

• Roasted spring rack of lamb

  Green asparagus, crisp polenta, black garlic, charred spring onion

  Charles Heidsieck, BLANC DES MILLÉNAIRES 1995

• Valrhona chocolate ganache

  Hazelnut ice cream, glazed pears, candied cherries

  Remy XO, Cognac