Starter
Local Gypsum Tomato and Rocket Salad
with burrata and torn basil
Warm Asparagus Salad with manchego
and crushed tomato crostini
Pacific Salmon Tartar
with gypsum candy striped beets and curry oil
Grilled Avocado and Sliced Tangerine Salad
with caramelized shallots
Entrée
Roasted Halibut Cheeks Meunière
with lemon butter fondue
Hawaiian Line Caught Tuna with tasting
of summer tomatoes and polenta mousseline
Roasted Chicken Pappardelle with mirepoix
and toasted garlic
Lobster Risotto with preserved lemon and chives
Vail Mountain Porcinis with potato gnocchi
and parmigiano-reggiano
Buttermilk Fried Petaluma Chicken
with savory cabbage slaw
Dessert
Triple Chocolate Cake with chocolate
mascarpone cream and Colorado bing cherries
Lemon White Chocolate Bombe
with blueberries & marcona almonds
Wedding Cake Sliced and Served
