"With service ending on April 28, it’s the final countdown for the two-Michelin-starred restaurant inside the Trump Hotel. Executive chef Nick Dostal is pulling out all the stops for the menu. Springtime plates include white asparagus soup with Alaskan king crab and ginger; crawfish with morel mushrooms and Vin Jaune; artichoke dumpling with Jamón Ibérico and egg yolk; and a pre-dessert of rhubarb banana cheesecake with pomegranate and black sesame."