Marc will be serving:
- Lump Crab Salad
with avocado, roasted peppers, white and green asparagus in a citrus vinaigrette - Alaskan Halibut
Apricots and carmelized onion in a thyme champagne reduction - House-made Spinach Fettucini
with pork belly, sweet corn, spring garlic and garlic oil - Roasted Veal Loin
with rosemary gilled porcini mushrooms, english peas and ramps in a veal jus - Italian Pound Cake
with sweetened marscapone and wild berry compote