Starters
ENDIVE CUP WITH FROMAGE BLANC MOUSSEToasted Almonds and Strawberries
FRESH HOOD STRAWBERRIESwith Brie and Wildflower Honey
FILO TARTLETS with Ricotta, Asparagus, Artichoke and Leek
MINI DUNGENESS CRAB CAKES with Meyer Lemon Aioli and Microgreens
SMOKED SALMON POTATO CAKES with Avocado and Herbed Aioli (Tarragon, Parsley, Chives, Caper, Cornichons)
PROSCIUTTO WRAPPED SHRIMP SKEWERSwith Lemon Aioli
Radish Halves Topped with Dungeness Crab SaladSea Salt and Dill
ROASTED FINGERLING POTATOES with Crème Fraiche, Dill and Lox
Asparagus and Spring Onion Fritterswith Herb Aioli
Flaked Salmon BellyOn Soft Baguette with Pickled Shallots and Fried Capers
CHARCUTERIE PLATTERwith CHOP Country Pâté and Crispy Andouille Sausage with Dijon, Cornichons and Local Artisan Cheese
Salads
DUNGENESS CRAB STUFFED FILO PURSESwith Lemon Aioli, Watercress, Endive and Wild Sorrel Mixed Greens
POACHED SPRING FARM EGGwith Prosciutto Wrapped Asparagus, Micro-Greens and Camembert Puff Pastry
CHEF’S GARDEN GREENSwith Baked Walnut Crusted Goat Cheese Disks, Crouton and Balsamic Vinaigrette
GOLDEN BEET CARPACCIO with Goat Cheese Mousse, Sweet Cicely, Candied Hazelnuts
FORAGER'S SALADGathered Spring Garden Greens and Baby Vegetables in Anchovy-Black Olive Dressing
BUTTER LETTUCE, STRAWBERRIESFromage Blanc, Sweet Toasted Mustard Seed Vinaigrette and Macadamia Nuts
CREAM OF WATERCRESS SOUPwith Poached Oysters and Sourdough Toast Points
SPRING PEA SOUPwith Cold Cubed Butter and Brioche
Entrée
LAMB RACKS WITH MARCONA ALMOND-MINT PESTO Served with Potato Leek Gratin and Roasted Brussel Sprouts
Roasted pork Loin Chops with Pinot Noir-Cherry Beurre RougePotato Soufflé and Foraged Greens
HERB ROASTED CORNISH HEN WITH MUSHROOM PAN SAUCEBaby Vegetables, Wild Rice and Dark Toasted Almond Pilaf
FILET MIGNON WITH GREEN GARLIC BUTTERMini Chipollini Onion Ringlets Stuffed with Bacon and Gruyère, Roasted Asparagus
RIB EYE STEAKS WITH GORGONZOLA BUTTER and Baked Sweet Balsamic Onions Served with Wilted Mustard Greens and Roasted Garlic Mashed Potatoes
PISTACHIO CRUSTED SOLE MEUNIÈRE (Lemon, Caper, Parsley, Brown Butter) Served with Garlic Roasted Wild Mushrooms, Asparagus and Pan Fried Smashed Baby Potatoes
SALMON WITH SAUCE BRETONNE (Egg Yolk, Dijon, Tarragon Vinegar, Watercress, Chervil, Butter, Crème Fraiche) Served with Carrot-Leek Matchsticks and Mustard Dill Potatoes
MACADAMIA CRUSTED SABLEFISH WITH MEYER LEMON BEURRE BLANCServed with Spring Onions, Mashed Potatoes and Napa Cabbage Slaw
ALMOND CRUSTED HALIBUT WITH TARRAGON-LEEK CREAM SAUCEServed with Spinach Soufflé and Herbed Fingerling Potatoes
CRAB STUFFED SOLE ROULADE WITH CHIVE BEURRE BLANCServed with Butter Braised Radish and Potato Soufflé
FROMAGE BLANC STUFFED PORTOBELLO GIANT RAVIOLI WITH TARRAGON CREAMCharred Asparagus and Garlic Scapes, Sweet Cicely
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 Whip Cream or Vanilla Ice Cream
CHOCOLATE STRAWBERRY SHORT CAKESServed Warm with Vanilla Ice Cream and Hot Ganache
POTS DE CRÈMEDark Chocolate with Sweet Cream
MEYER LEMON SOUFFLé with Fresh Strawberry Purée