Starters
STRAWBERRIESwith Vanilla Sweetened Sheepsmilk Cheese, Pistachios, Wildflower Honey, Violets
FILO TARTLETS with Brie, Leek, Asparagus and Thyme
MINI DUNGENESS CRAB CAKES with Meyer Lemon Aioli and Microgreens
CrostiniArugula Pesto, Prosciutto, Artichoke, Lemon, Feta
SMOKED SALMON POTATO CAKES with Avocado and Herbed Aioli
Morel Mushroom, Raclette, Leek and SpinachMini Puff Pastry Vol Au Vent
Radish Halves Topped with Dungeness Crab SaladSea Salt and Dill
Lox with ROASTED New POTATOESCrème Fraiche, Dill
Oregon Rock Fish, Asparagus and Spring Onion Fritterswith Chervil Aioli
Flaked Salmon BellyOn Soft Baguette with Pickled Shallots and Fried Capers
Soup or Salad
DUNGENESS CRAB STUFFED FILO PURSESwith Lemon Aioli, Watercress, Endive and French Sorrel
POACHED SPRING FARM EGGwith Prosciutto Wrapped Asparagus, Lemon Aioli, Micro-Greens and Brie Puff Pastry
Spring Onion-Goat Cheese Puddingwith Chef's Garden Greens, Radish and Snow Peas
GOLDEN BEET CARPACCIO with Goat Cheese Mousse, Sweet Cicely, Candied Hazelnuts
FORAGER'S SALADGathered Spring Garden Greens and Baby Vegetables with Black Olive Aioli
BUTTER LETTUCE, STRAWBERRIESFromage Blanc, Sweet Toasted Mustard Seed Vinaigrette and Macadamia Nuts
Warm Camembert, Leek and Mustard Green Stuffed Buckwheat Crepe Served with Salad Greens
SPRING PEA SOUPwith Chilled Cubed Butter and Brioche
Cream of Lettuce Soupwith Poached Salmon, Chive Blossoms and Sourdough
Entrée
LAMB RACKS WITH MARCONA ALMOND-MINT PESTO Served with Potato-Leek Gratin and Spring Vegetables
Roasted pork Loin Chops with Pinot Noir-Cherry Beurre RougePotato Soufflé and Foraged Greens
HERB ROASTED CORNISH HENwith Spring Onion Gratin, Lettuce and Buttered Peas
FILET MIGNON WITH GREEN GARLIC BUTTERRoasted Asparagus, Smashed New Potatoes and Spring Onions with Bacon and Gruyère
Flank STEAK WITH GORGONZOLA BUTTER and Sweet Balsamic Onions Served with Wilted Mustard Greens and Roasted Garlic Mashed Potatoes
PISTACHIO CRUSTED SOLE MEUNIÈRE (Lemon, Caper, Parsley, Butter) Served with Garlic Roasted Wild Mushrooms, Semolina Dumplings and Asparagus
SALMON WITH Watercress Mousseline and Pea Sprouts Served with Lightly Wilted Napa Cabbage Slaw and Mustard-Dill Warm Potato Salad
MACADAMIA CRUSTED SABLEFISH WITH MEYER LEMON BEURRE BLANCServed with Spring Onions, Mashed Potatoes and Spring Peas
ALMOND CRUSTED HALIBUT WITH TARRAGON-LEEK SAUCEServed with Spinach Soufflé and Herbed Fingerling Potatoes
Fresh Farm Egg Pastawith Smoked Sablefish, Garden Peas, Bacon, Asparagus-Lemon Coulis and Pecorino
Dessert
Champagne Sabayonwith Cherries and Apricots
STRAWBERRY RHUBARB SHORTCAKEwith Cornmeal Lemon Scone and Poured Cream
CHOCOLATE CREPES Stuffed with Dark Chocolate Mousse, Whip Cream and Toasted Hazelnuts
Ile FlottanteMeringue with Cherry Sauce and Shaved Hazelnut Brittle
INDIVIDUAL STRAWBERRY-RHUBARB ALMOND Cookie CRISPSwith Vanilla Ice Cream
Dark CHOCOLATE STRAWBERRY SHORTCAKESServed Warm with Vanilla Ice Cream and Hot Ganache
POTS DE CRÈMEDark Chocolate with Sweet Cream
MEYER LEMON SOUFFLé with Fresh Strawberry Purée