SWISS CHARD CHUTNEY WITH CONFIT PURPLE POTATOES Mousserons, Dandelion, Frisée Salad “SAGAMITE” STONE GROUND CORN WITH WATERCRESS PURÉE Porcini Fricassée, Crispy Shallot, Confit Garlic SPRING MESCLUN SALAD WITH RADISHES Artichoke, Pickled Mushrooms, Balsamic Vinaigrette VENERE BLACK RICE “RISOTTO” Sweet English Peas, Turnips, Ramps, Hen of the Woods WHITE ASPARAGUS FRICASSÉE WITH PIOPPINI MUSHROOMS Spring Garlic, Oregano Oil, Mustard Seeds . . . . . . . VEGETARIAN MAIN COURSES GRILLED GREEN ASPARAGUS Oregon Morels, Pine Needle Oil TASTING OF EGGPLANT WITH COUSCOUS Tahini Emulsion, Thaï Basil Salad WATERCRESS BAVAROIS Young Spring Vegetable Salad, Mustard Vinaigrette CALIFORNIA CARROT WITH CHANTERELLES Pommes Dauphines and Fava Beans HOMEMADE RICOTTA FAGOTTINI WITH MOUSSERONS Sweet English Peas, Mint Oil, Buttermilk Foam