First Courses
Roasted Corn Soup
blue crab, crispy shallot, roasted garlic
Roasted Beet Salad
goat cheese, citrus, mustard greens, basil dressing
Salad of Local Lettuces
radish, cucumber, garlic croutons, Meyer lemon vinaigrette
Sonoma Foie Gras Torchon
apple butter, almonds, brioche, pickled figs, quince gastrique
White Corn Risotto
pioppini mushrooms, vanilla, parmesan, mascarpone
Herb Ricotta Cavatelli
sugar snap peas, forest mushrooms, burrata, lemon
Second Courses
Alaskan Halibut
spring vegetable medley, confit potato, brown butter emulsion
Pan Seared Diver Scallops
fennel, cauliflower, shiitake mushroom, citrus emulsion
Ratatouille Tart
squash, piquillo pepper, caramelized onion, roasted mushrooms, tomato
Seared Muscovy Duck Breast
cabbage, sunchoke, artichoke agnolotti, tomato herb jus
Lamb Loin
merguez sausage, potted cherries, chard, potato puree
Seared New York Steak
broccoli, mascarpone grits, pepper jus
Third Courses
Selection of Artisanal and Farmstead Cheeses
Meyer Lemon Tart
lemon curd, white chocolate cream, pistachios
Mango Cheesecake
spiced oatmeal streusel, blueberry pearls, mango sauce
Praline Bavarian Mousse
brownies, caramelized bananas, espresso cream
Seasonal Selection of Homemade Sorbets
