As the frost thaws and spring ingredients begin to bloom, we've crafted a new 7-course tasting menu highlighting the very best of the season's early bounty.
Spring at Epicure is a time of renewal. The harsh roots and heavy sauces of winter give way to vibrant greens, delicate blossoms, and a lighter, more ethereal approach to flavor.
Our first course features a delicate White Asparagus Velouté, poured table-side over a confit egg yolk and topped with wild garlic flowers foraged just miles from the restaurant.
The centerpiece of the menu is a beautiful Spring Lamb, sourced from local regenerative farms. We serve it two ways: a perfectly roasted rack with a pistachio crust, and a slow-braised shoulder croquette, accompanied by early peas and a vibrant mint purée.
We invite you to join us this season to experience the awakening of nature through our culinary lens. Pairings by our Head Sommelier feature crisp, aromatic whites and bright, youthful reds that perfectly complement the fresh flavors of spring.