Spring
Champagne & Hors D'oeuvres
New Zealand Grouper
Rainbow baby beet salad white asparagus tips mint & chive beurre blanc
Roasted Spring Onion Stuffed Quail
Warm new red potatoes micro corn shoots fresh sauteed english peas
Watermelon Salad
Sweet mint vinaigrette hydroponic mâche greens goat cheese crumble delicate sliced yucca crisps
Sorbet
Meyer lemon & thyme
Garlic Crusted Rack of Lamb
Spanish chorizo demi-glace or this evening's alternate entree prime filet mignon with bearnaise sauce or pan seared sea bass with ginger rice
Freestone Peach Tart Tatin
House made crème fraiche brandy flamed caramel sauce
Spring or Summer
Champagne & Hors D'oeuvres
Seared Pacific Halibut
Assorted french fingerling potatoes baby artichokes blood orange & sweet beet emulsion
Allspice & Black Pepper Dusted Kurobuta Pork Loin
Sauteed fresh brussel sprouts with applewood smoked bacon on a bed of orzo rosemary scented natural jus
Mixed Heirloom Tomato Tartar
Micro frisee lettuce humboldt fog cheese black pepper caramel vinaigrette ciabatta bread crisp
Sorbet
Clementine orange
Filet Mignon with Spice Cured Foie Gras
Porcini mushroom demi-glace or this evening's alternate entree new zealand blue nose bass with beluga lentils
Lace Almond Cookie Cup with Mocha Espresso Mousse
Sweet chandler strawberries with mint tops
Summer
Champagne & Hors D'oeuvres
Roasted Ahi Tuna Loin
Hass avocado & smoked red onion salad fresh assorted micro herbs heirloom tomato consomme
Grilled New Zealand Lamb Loin
Marinated in garlic & rosemary bed of israeli cous cous crispy spanish chorizo sweet corn broth
Baby Frisee & Watercress
Dressed with pineapple vanilla vinaigrette summer melons manchego cheese curls baguette plank crisp
Sorbet
White peach
Prime Aged New York Steak
Sauce bearnaise or this evening's alternate entree grilled swordfish court bouillon beurre blanc
Meyer Lemon Cake
Golden raspberries & chandler strawberries candied kumquat syrup star fruit chip
Fall
Champagne & Hors D'oeuvres
Cherrywood Smoked Alaskan Salmon
Grilled baby asparagus chanterelle mushroom jasmine rice with bacon shellfish brothc
Fire Roasted Lamb Sirloin
Stewed white bean cassoulet merguez sausage micro herbs brown butter sauce
Braised Belgian Endive on a bed of Frisee
Thai basil vinaigrette delicate blood orange & grapefruit supremes crumbled gorgonzola toasted walnuts
Sorbet
Blackberry
Cote de Boeuf, Seasoned & Trimmed Prime Rib
With fresh horseradish or this evening's alternate entree grilled new zealand grouper lemon grass cream sauce
Boca Negra Cake
Dark stout crème anglaise pine nut brittle crisp strawberry coulis
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