3 courses, $34. Menu and price subject to change. Foie gras torchon: $20
1. “Peaches and cream,” arugula, white Balsamic.
Compressed watermelon and cucumber salad.
2. White seabass with baby zucchini and sunburst squash puree.
Roast half Mary’s chicken with lyonnaise potatoes, mizuna, and asparagus.
3. Chocolate terrine.