Spring
Dinner

Summer
Dinner
First Course
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Chilled Sweet Corn Soup with Dungeness Crab & Tarragon Oil
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Cucumber & White Grape Gazpacho with Bay Shrimp & Olive Oil
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Heirloom Tomatoes, Fresh Mozzarella, Arugula, Balsamic Reduction, Olive Oil
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Watermelon, Heirloom Tomatoes, Roasted Baby Beets, & Laura Chenel Goat Cheese with Chardonnay Verjus Vinaigrette
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Fresh Local Peaches, Heirloom Tomatoes, Roasted Baby Beets, & Laura Chenel Goat Cheese with Chardonnay Verjus Vinaigrette
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Mixed Greens, Baby Heirloom Tomatoes, Sliced Cucumber, Parmesan Crisps, Sunflower Seeds with Verjus Vinaigrette
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Panzanella with Radicchio, Fennel, & Olive
Second Course
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Seared Sea Scallop with Shaved Cucumber & Radish Chuka Salad with Ponzu Dressing
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Grilled Tuna with Charred Corn, Watermelon, & Herb Salsa
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Mustard-Rosemary Glazed Arctic Char with Melted Fennel & Leeks
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Brioche & Apple Stuffed Quail with Braised Fennel, Baby Kale, Apple Glaze
Main Course
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Grilled Rosemary-Marinated Mary’s Chicken Breast with Wild Rice, Heirloom Cherry Tomatoes, & Roasted Wild Mushrooms, Broccolini,XVO & Balsamic Glaze
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Roasted Pork Chop & Peaches with Zucchini, Yellow Squash, Cous Cous, Balsamic Sauce
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Grilled Salmon with Israeli Cous Cous, Summer Vegetable Ratatouille, Lemon Cream Sauce
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Grilled Marinated Ribeye Steak with White Sweet Corn, Romano Beans, Heirloom Cherry Tomatoes, Black Peppercorn Sauce
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Grilled Marinated NY Strip Steak with Roasted Fingerling Potatoes, Grilled Asparagus, Watercress, Romesco Sauce
Dessert
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Meyer Lemon Pudding Cake, Blueberry Compote & Vanilla Bean Cream
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Rhubarb Tart, Rhubarb Coulis, Cream Anglaise & Mascarpone Whipped Cream
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Tiramisu with Chocolate Sauce
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Summer Peach Parfait with White Chocolate Mousse
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Strawberry Shortcake, Strawberry Coulis, & Mascarpone Cream


