First up: ^ a fully vegetarian option - Vegetable Consomme, Goat Cheese Tortellini, Basil. It's green, spring, delightful!
^ Sous vide Rhubarb for the: ^ Seared Foie Gras - Rhubarb, Caramelized Pistachio, Pickled Strawberry. This was fabulous - perfectly balanced fat and acid. Bravo.
Bruno's new Spring Menu (over 90% new dishes) should be rolled out by next weekend. Stay tuned for more details!