The Garden Bistro

Heritage beets with whipped goat cheese, candied walnuts, honey-thyme dressing, and micro herbs.

Flash-fried sprouts with smoked chili glaze, lime crema, and toasted pepitas.

Creamy burrata with a medley of seasonal heirloom tomatoes, basil oil, and flaky salt.

House-smoked trout blended with crème fraîche, served with sourdough crisps and pickled shallots.

Free-range duck with a cherry-port reduction, roasted root vegetables, and potato gratin.

Arborio rice with foraged mushrooms, truffle oil, aged Parmesan, and chive blossoms.

With lemon-dill beurre blanc, asparagus, and crushed fingerling potatoes.

New Zealand lamb rack with rosemary jus, braised white beans, and charred broccolini.

Quinoa, roasted seasonal vegetables, avocado, pickled onion, tahini dressing, and hemp seeds.

Provençal lavender-infused custard with a caramelized sugar crust and shortbread crumble.

Warm Valrhona chocolate cake with a molten center, salted caramel, and vanilla bean ice cream.

Buttery pastry shell filled with pastry cream and topped with fresh seasonal fruits and mint.

Elderflower liqueur, prosecco, soda, cucumber ribbon, and fresh mint.

Hendrick's gin, lemon, rosemary syrup, and egg white foam.

Crisp Loire Valley Sauvignon Blanc — citrus, mineral, and perfectly dry.

Three house-brewed kombuchas — ginger-turmeric, berry-hibiscus, and apple-mint.