Starters
STRAWBERRIESwith Vanilla and Wildflower Honey-Sweetened Chèvre and Pistachios
MINI DUNGENESS CRAB CAKES with Lemon Aioli and Microgreens
Crepe Rouladeswith Avocado, Radish and Watercress Cream
Broiled Crostiniwith Asparagus, Béchamel and Gruyere
SMOKED SALMON POTATO CAKES with Avocado and Herbed Aioli
Mini Vol Au VentPuff Pastry with Boursin, Artichoke, Leek and Parsley
Radish Halves Topped with Dungeness Crab SaladSea Salt and Dill
FILO TARTLETS with Brie, Leek, Asparagus and Thyme
Flaked Salmon BellyOn Soft Baguette with Pickled Shallots and Fried Capers
Asparagus and Spring Onion Fritterswith Dill Aioli
Creamy Polenta Squareswith Stilton, Prosciutto and Spanish Almond
STEAK BRUSCHETTA Broiled Steak, Caramelized Onions and Roasted Garlic-Rosemary Aioli
Soup or Salad
DUNGENESS CRAB STUFFED FILO PURSESwith Lemon Aioli, Watercress, Endive and French Sorrel
POACHED SPRING FARM EGGwith Prosciutto Wrapped Asparagus, Lemon Aioli and Micro-Greens
Spring Onion and Boursin Flanwith Chef's Garden Greens, Radish and Pea Shoots
GOLDEN BEET CARPACCIO with Goat Cheese Mousse, Sweet Cicely, Candied Hazelnuts and Garden Greens
FORAGER'S SALADGathered Spring Garden Greens and Shaved Baby Vegetables with Black Olive Aioli
BUTTER LETTUCE, STRAWBERRIESFromage Blanc, Champange Vinaigrette and Toasted Macadamia Nuts
WARM LEEK, HERB AND CHEESE STUFFED CREPE Served with Garden Parsley, Radish, Snap Pea and Mâche Salad
Cream of Lettuce Soupwith Poached Salmon and Wild Leek Blossoms
Entrée
LAMB RACKS WITH MARCONA ALMOND-MINT PESTO Served with Potato-Leek Gratin and Spring Vegetables
FILET MIGNON WITH GREEN GARLIC BUTTERRoasted Asparagus, Smashed New Potatoes and Spring Onions with Bacon and Gruyère
Roasted pork Loin Chops with Pinot Noir-Cherry Beurre RougePotato Soufflé and Foraged Greens
Flank STEAK Or NY Strip WITH Shaved Stilton and Sweet Balsamic Onions Served with Broccolini and Roasted Garlic Mashed Potatoes
HERB ROASTED CORNISH HENwith Spring Onion Gratin, Lettuce and Buttered Peas
PORK TENDERLOIN AU POIVREServed with Wild Rice Pilaf, Broiled Onions and Roasted Baby Carrots
PISTACHIO CRUSTED SOLE MEUNIÈRE (Lemon, Caper, Parsley, Butter) Served with Garlic Roasted Wild Mushrooms, Gnocchi and Asparagus
SALMON WITH Watercress Mousseline and Pea Sprouts Served with Lightly Wilted Napa Cabbage Slaw and Mustard-Dill Warm Potato Salad
ALMOND CRUSTED HALIBUT WITH TARRAGON-Leek CreamServed with Spinach Soufflé and Herbed Fingerling Potatoes
Fresh Farm Egg Pastawith Smoked Salmon, Snap Peas, Petit Peas, Lardon, 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 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