Auberge du Soleil Menu

Served with tempura asparagus, wakame, dashi.

Served with shiitake mushrooms, tarragon, sherry cream.

Served with rhubarb, pistachio, bittersweet chocolate sauce.

Served with avocado, mango, vanilla, watercress.

Served with spring vegetables, pickled carrots, fines herbes sauce.

Served with wild shrimp, applewood smoked bacon, mint, yuzu.

Served with veal sweetbreads, morel mushrooms, asparagus, lemon creme fraiche.

Served with hearts of palm, glazed pork belly, quail egg.

Served with artichokes, green olives, red wine curry sauce.

Served with white corn, sugar snap peas, baby leeks.

Served with fava beans, gnocchi, goat cheese stuffed squash blossom.

Served with foie gras ravioli, english peas, red wine jus.