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  • Went here with a client for dinner. We opted to do the spring tasting menu. It did not disappoint. It was the first day of spring with the snow coming down but that menu was a bright spot. First course - Spring vegetables / Peas, , radish, pickled cipollini, marinated burrata, Prosciutto, pea tendril puree, sea salt focaccia, parmesan, Meyer lemon & pink peppercorn vinaigrette. So fresh and bright, it was my favorite dish of the menu. Second course - Ricotta cavatelli / fava bean, pistachio, mint, rabbit sausage, goat cheese. This was ON POINT! Third course - Sea scallops / carrot puree, roasted carrots, black barley, Aleppo pepper oil, crispy caper. Great texture and flavor but I do not enjoy scallops. Fourth course - Elysian Fields Farm Lamb /white asparagus, english peas, morel mushrooms, spring onion, salsa Verde, crispy garlic. There was a heavy hand on the salt on this dish, but that is the only complaint. Dessert - Strawberry Shortcake. My client loved this! For me, it was too sweet but this is not a dessert that i would order if I was given a choice. I would roll with my client's reaction on this one. Overall, an excellent spot. Gorgeous interior. great cocktails offerings, and wine list, including wines by the glass. The Tempranillo was delicious! Would come back in a heartbeat. Thank you for the hospitality.
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