April

April 7, Monday, 6:00 p.m.                                                    Spring Flavors                                                     Jonathan Gatlin, $48.00

On the menu: Salad of Ahi Tuna, Watercress, Sesame, Spring Onion and Radishes; Pan Seared Diver Scallop with Fiddlehead Ferns and Roasted Spring Ramps; Pan Roasted Sous Vide Beef Tenderloin, Butter Poached Fava Beans, and Morel Mushroom Fricassee; Lime bars, Strawberry Foam, Chicory and Graham

April 9, Wednesday, 6:00 p.m.                                       Re-imagined Classics                                        Christopher Stallard, $48.00

On the menu: Deviled Egg Trio: Bread & Butter Pickle, Bacon & Eggs, Huevos Rancheros; Buffalo Style Veal Sweetbreads:

Gorgonzola Dulce, Frank’s Hot Sauce, Celery?;  “Chicken & Dumplings” with Benton’s Bacon Chicken Confit, Potato Gnocchi, Velouté, “Mirepoix”; “Bourbon & Coke”: Coca-Cola Cake, Marshmallow, Cruze Buttermilk Ice Cream, Pecan

April 14, Monday, 6:00 p.m.                                                  Surf and Turf                                                        David Pinckney, $48.00

On the menu: Maine Lobster Salad with Hearts of Palm and Bibb Lettuce; Coco Nib Crusted Pork Tenderloin with Vanilla Beurre Blanc; Grass Hopper Pie with Oreo Crust 

April 21, Monday, 6:00 p.m.                                               Delicious Spring Menu                                                          Gary Nicely, $48.00

On the menu: Caramelized pear Arugula Salad with Candied Pecans; Peppercorn Seared Lamb Chop with Mint Manchego Risotto and Zinfandel Shallot jus; Dolce de Leche Tiramisu