Welcome in warmer weather with our Spring Dinner!
Available April 30th – May 2nd
Enjoy Executive Chef Chris Hutchison’s five-course menu highlighting spring flavors while Master Mixologist, Nick Hirsch, pairs curated cocktails with each course.
Guests can expect a spring sampling featuring asparagus en crute, nettle gnudi & shaved A5 wagyu, stuffed lamb saddle, and poached rhubarb.
The five-course dinner with accompanying cocktail pairings is $165 per person, all-inclusive.
