Late-Spring 4-Course Prix-Fixe Dinner with Chef Ken Baker and wine pairings by sommelier Michael Kirkendoll. Menu and details TBA. Wine pairings additional and TBA.

$85/pp
+22% gratuity

No refunds after June 7

Amuse
Vichyssoise of Spring Peas
-Crab Melt Toast, Missouri Paddlefish Caviar

Dinner
Grilled Asparagus
-Blushing Hen Egg, Broken Pistachio-Green Goddess, Burger’s Country Ham Dust

Bacon-Fried Lemon Basmati Rice
-Gently Smoked Ruby Trout, Broad Beans, Herbed Pickled Ramp Labneh

Rolled Leg of Lamb
-Cheesy Green-Garlic Morel Grits, Pecan-Stone Fruit Chutney

Brûléed Citrus
-Indochina-Style Mint Julep, Toasted Almond, Vanilla Bean Ice Cream