An Evening with Chef Paul Brown

Join Chef Paul Brown for a seasonal dining experience inspired by the beauty and abundance of mid-spring. This thoughtfully composed multi-course menu highlights fresh produce, bright citrus, delicate handmade pasta, and richly layered main courses, all crafted with Chef Paul’s signature attention to flavor, technique, and presentation.

From the first warm bite of house-baked focaccia to the final buttery, fruit-forward dessert, each course is designed to showcase the balance of refinement and comfort that defines spring dining at its best.

Menu:

• Freshly Baked House Focaccia – with caramelized spring onion and salsa di Parmigiano

• Chilled Asparagus Gazpacho – with rock shrimp and lemon supremes

• Hand-Made Spinach Agnolotti – with English peas, pancetta, and chicken jus

• Pistachio & Meyer Lemon Crusted Halibut – with red pepper coulis

• Snake River Gold Wagyu Grilled Tomahawk – with braised leeks and balsamic-shallot agrodolce

• Strawberry Crostata – with fresh churned crème fraîche ice cream