First Courses
Caesar Salad,
shaved young potimarron squash, croutons, parmesan
Mixed Baby Lettuces,
cucumber, radish, citrus vinaigrette, goat cheese
crostini
Summer Corn Soup,
roasted corn, mushroom duxelle, huitlacoche cream
Foie Gras Brulee,
brioche pain perdu, compressed stone fruits ($5
supplemental)
Homemade Ricotta Cavatelli,
laughing bird shrimp, tomato cream
Second Courses
Hawaiian Ono,
vine beans, quinoa, ginger fennel cream
Pan Seared Pacific Salmon,
leeks, snow peas, lentils, carrot puree
Pan Seared Diver Sea Scallops,
roasted eggplant
puree, tomato, corn & cucumber
relish
Roasted Loin of Pork,
garbanzo beans, chorizo, summer squash
Tenderloin of Beef,
potato hash, asparagus, piquillos
Rack of Lamb,
favas, summer greens, red pepper
Third Courses
Selection of Artisanal and Farmstead Cheeses
Chilled Chocolate Parfait,
salted almonds, fresh cherries
White Chocolate Panna Cotta,
summer berries, fruit consomme
Seasonal Selection of Homemade Sorbets
