A Celebration of Renewal—Fresh, Vibrant, and Restorative

As the Earth awakens with new life, so too does the body when nourished with the vibrant, healing energy of spring’s bounty. This five-course feast is a celebration of renewal, featuring seasonal, anti-inflammatory ingredients that awaken the senses and revitalize the body from within.

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Each dish is thoughtfully designed to support gut health, reduce oxidative stress, and embody the lightness and vitality of spring. Crisp, fresh flavors mingle with herbal infusions, while nutrient-dense superfoods bring depth and nourishment. This is more than a meal—it’s an experience of rejuvenation, balance, and mindful indulgence.

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Let each course be a step into the season of renewal, where every bite is a taste of vibrant well-being.

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First Course

Chilled White Gazpacho with Charred Grape Vinaigrette, Fresh Cucumber, and Herb Oil
Velvety almond base, enhanced with a smoky, tangy charred grape vinaigrette and topped with diced fresh cucumber for crunch and refreshment. A drizzle of herb-infused olive oil and a garnish of micro herbs add a sophisticated herbal note. 

Second Course

Herb & Ricotta Pasta with Green Garlic Brodo, Pickled Fennel, and Lemon Balm
Delicate hand-folded pasta parcels filled with whipped ricotta, wild herbs, and blanched spring greens — served in a warm green garlic broth. Finished with shaved pickled fennel, lemon balm, and a few drops of herb oil for brightness.

Third Course

Seared Scallops with Smoked Almond Sauce, Green Tomato Relish, and Charred Lemon 
Perfectly seared scallops, with their sweet, caramelized crust, are paired with a roasted almond sauce that’s both nutty and creamy. The dish is brightened by a tangy green tomato relish, adding a refreshing contrast, and finished with the smokiness of charred lemon.

Fourth Course

Herb-Infused 12-Hour Roasted with a Turmeric Buerre Blanc

A slow-roasted dish infused with thyme, lemon verbena, and tarragon, layered over 12 hours for deep, aromatic flavor. Finished with a velvety turmeric beurre blanc, this recipe brings together fresh herbs, golden spice, and melt-in-your-mouth tenderness. Served with smoked heirloom carrots.

Fifth Course

Lemon-Basil Sorbet with Vanilla Cream

A playful dessert, this dish features a lemon sorbet is light and tangy, with just a touch of sweetness. Paired with basil-vanilla whipped cream. The dessert is finished with a charred citrus tuile, adding a crispy, smoky element.