Michael Anthony, Executive ChefSuzanne Cupps, Chef de Cuisine

Lightly cured garden vegetables Crispy shaved potatoes Crab and pickled pepper fritters Grilled lobster toast Duck and green garlic sausages

Smoked clams and cucumber with yogurt Ramp, spring onion and bacon tartMarinated mussels with fava and cranberry beans Green tomatoes and baby lettuce with spring caesar dressingFluke and radish with sorrel and lime

Sugar snap peas and charred beets Roasted cauliflower with curry and black sesame Asparagus and turnips with guanciale and pecorinoGrilled leeks and citrus sauce Charred carrots with chili and peanuts

Grilled monkfish, black and green garlic and lobster sauce Ruby red shrimp ravioli with mushrooms and nettles Roasted and fried chicken with dill and tatsoi Steamed black bass, spinach and spiced broth Lamb chop and quinoa with kale and asparagus

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