Update 5/25

Due to our changing seasons, the scallop dish will have a new set of accompaniments. In place of asparagus and morel mushrooms, the scallops will be served with beautiful baby corn, sugar snap peas and some lovely french breakfast radish. The dish will still be sauced with an emulsion made from summer truffles.

Also, get them while they are available, this will probably be the last week we are serving our live soft shell crabs!