“Au Naturel” Monday, April 15, 2019

cocktail hour April in Paris orgeat, strawberry, St. Germain, Chartreuse, vodka, lime

Gougère Brie, mushroom, caramelized onion

Asparagus "Mimosa" soft scramble puree, radish, chervil, lettuces, sourdough

Potato creamed leeks, chive, spinach

Tortellini English peas, Parmigiano Reggiano, brown butter

Mushroom oyster mushroom, morel mushroom, flax seed risotto, fennel, scallion

Rhubarb basil, granola, angelica ice cream

Macaron pistachio, strawberry

PLEASE NOTE: All courses will be paired with natural wines, that do not use processing aids or additives and have limited intervention in its natural fermentation. Menu and wine pairings developed and prepared by: Executive Chef Trey Winkle, Owner of Levain Kitchen & Bakery