Aaron Schmude's Sightings

First course for concierge event. Hamachi with lemon zest, fleur de sel, micro carrot, spring onion and turnip. Crab over English pea purée, barigoule artichokes, citrus zest and espilette.

Lemon zest with braised frog leg risotto, steamed ramps and a crispy fried frog leg

Tender short rib and red wine demi with soft scrambled eggs, creamy bearnaise on crispy chive potato cakes

Barigoule style with braised artichokes, sautéed peppers and nicoise olives

House spaetzle and English peas, brown butter seared white asparagus, black truffle crust

Roasted piquillo peppers, grilled pencil asparagus and crostini