First Course

  • Seasonal Wild Mushroom Soup with Herbed Brioche Croutons and Chive Oil

  • Chilled Spring Pea Soup with Crème Fraiche and Pancetta Crisps

  • Little Gem Lettuce, Orange Segments, Torn Croutons, Goat Cheese, Toasted Walnuts with Orange Verjus Vinaigrette

  • Mixed Greens, Baby Heirloom Tomatoes, Sliced Cucumber, Parmesan Crisps, Sunflower Seeds with Verjus Vinaigrette

  • Panzanella with Radicchio, Fennel, & Olive

Second Course

  • Seared Sea Scallop with Enoki Mushrooms, Baby Spinach, Warm Bacon Vinaigrette

  • Pan Roasted Halibut with Ricotta Gnocchi, Peas, Asparagus, Morel Mushrooms, & Parmesan Cheese

  • Braised Black Cod with Heirloom Cherry Tomatoes, Olives, & Pine Nuts

  • Brioche & Apple Stuffed Quail with Braised Fennel, Baby Kale, Apple Glaze

Main Course

  • Seared Mary’s Airline Chicken Breast with Wild Mushroom Risotto, XVO & Fig Vincotto

  • Roasted Rosemary Marinated Lamb Loin with Roasted Marble Potatoes, Wild Mushrooms, Fava Beans, Pearl Onions, Rosemary Sauce

  • Roasted Pork Tenderloin & Wild Mushroom Roulade with Wild Rice, Dried Cherry, & Hazelnut Pilaf, Broccolini, Plum Relish, Pinot Noir Sauce

  • Grilled Salmon with Cannellini Beans, Fennel, Baby Heirloom Tomatoes, Baby Spinach, Lemon Cream Sauce

  • Grilled Marinated NY Strip Steak with Yukon Potato Puree, Grilled Asparagus, Watercress, Black Peppercorn Sauce


  • Meyer Lemon Pudding Cake, Blueberry Compote & Vanilla Bean Cream

  • Rhubarb Tart, Rhubarb Coulis, Cream Anglaise & Mascarpone Whipped Cream

  • Chocolate Cheesecake, Raspberry Coulis, Raspberries & Mascarpone Cream

  • Tiramisu with Chocolate Sauce

  • Mixed Berry Cobbler with Vanilla Ice Cream

​© 2020 by Creative Palate Works, American Canyon, CA

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