Spring

Dinner

Summer

Dinner

First Course

• Chilled Sweet Corn Soup with Dungeness Crab & Tarragon Oil

• Cucumber & White Grape Gazpacho with Bay Shrimp & Olive Oil

• Heirloom Tomatoes, Fresh Mozzarella, Arugula, Balsamic Reduction, Olive Oil

• Watermelon, Heirloom Tomatoes, Roasted Baby Beets, & Laura Chenel Goat Cheese with Chardonnay Verjus Vinaigrette

• Fresh Local Peaches, Heirloom Tomatoes, Roasted Baby Beets, & Laura Chenel Goat Cheese with Chardonnay Verjus Vinaigrette

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

• Panzanella with Radicchio, Fennel, & Olive

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Second Course

• Seared Sea Scallop with Shaved Cucumber & Radish Chuka Salad with Ponzu Dressing

• Grilled Tuna with Charred Corn, Watermelon, & Herb Salsa

• Mustard-Rosemary Glazed Arctic Char with Melted Fennel & Leeks

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

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Main Course

• Grilled Rosemary-Marinated Mary’s Chicken Breast with Wild Rice, Heirloom Cherry Tomatoes, & Roasted Wild Mushrooms, Broccolini,XVO & Balsamic Glaze

• Roasted Pork Chop & Peaches with Zucchini, Yellow Squash, Cous Cous, Balsamic Sauce

• Grilled Salmon with Israeli Cous Cous, Summer Vegetable Ratatouille, Lemon Cream Sauce

• Grilled Marinated Ribeye Steak with White Sweet Corn, Romano Beans, Heirloom Cherry Tomatoes, Black Peppercorn Sauce

• Grilled Marinated NY Strip Steak with Roasted Fingerling Potatoes, Grilled Asparagus, Watercress, Romesco Sauce

 

Dessert

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

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

• Tiramisu with Chocolate Sauce

• Summer Peach Parfait with White Chocolate Mousse 

• Strawberry Shortcake, Strawberry Coulis, & Mascarpone Cream