Using the work of Mark Rothko and the joy of Holi as inspiration, Chef Steven Shockley is preparing dishes that evoke the feelings of Spring through ingredients, color, and texture. Head Sommelier, Stephen Giroux, has chosen wines that cohere with the vivid colors and flavors of each dish while demonstrating the possibilities of a natural wine shining, even in a “bad year.”

Four-course meal w/ wine pairings (plus surprises).

Limited to 8 people.

6:30 PM-8:30 PM

$120 all in.

Chef de Cuisine Steven Shockley and Head Sommelier Stephen Giroux will be curating special themed dinners.

FOOD MENU

YELLOW

Layered Soup | Saffron Oil | Whipped Corn Purée | Yellow Lentil

ORANGE
Coconut & Carrot Terrine

GREEN
Steamed & Seared Green Chickpea | Fava and Ricotta Gnudi | Spring Green Beurre Blanc

INTERMEZZO / BLACK
Poppyseed Encrusted Pine Nut Soup

WHITE
Kohlrabi Spaghetti | White Asparagus | Shaved Porcini | Eggless Gribiche Snow

PINK
Rhubarb Tart | Strawberry Sugar Meringue | Hibiscus & Almond Shell