First course (choice of one)

Niçoise Salad – seared tuna, haricots verts, olives, confit potatoes, soft egg, Dijon vinaigrette

Spring Peas & Scallop – light pea and ricotta purée, butter-braised peas and pearl onions, parsley oil, scallop brunoise

Stuffed Piquillo Peppers – smoked trout mousse, burnt corn purée, smoked coulis, crispy trout skin, tarragon oil

Main course (choice of one)

Chicken Nantua – roasted chicken breast, spring peas, crawfish Nantua sauce, pomme purée, tarragon oil

Butter-Roasted Monkfish – saffron beurre Monté, white wine peas, pomme purée siphon

64° Egg – asparagus textures, mushrooms, pork belly, croutons, tarragon oil

Dessert (choice of one)

Basque Cheesecake – seasonal garnish

Profiterole – vanilla ice cream, warm chocolate sauce