SOUPS AND SALADS
Creamy Parsnip and Black Truffle Bisque
Roasted Beet Salad with Frisee, Oranges, Toasted Pepitas
and Walnut Vinaigrette
Mixed Green Salad of Fresh Strawberries, Candied Pecans,
Chevre and Pomegranate Vinaigrette
APPETIZERS
Asian Scallop Ravioli with Curried-Lemongrass Broth
Braised Kobe Beef Short Ribs with Bourbon BBQ,
Crispy Gnocchi and Pecans
Seared Duck Breast with Red Currant-Chipotle Honey
and Grilled Chayote Squash
Indian Spiced Roasted Quail with Dried Apricot
and Pistachio Chutney
ENTRÉES
Pan Seared Beef Tenderloin with Madeira Glazed Mushroom
and Cipollini Onions,
Cabrales Blue Cheese Butter and Potato Gratin
Sambal Grilled Tofu with Creamy Ginger-Peanut Sauce,
Shitake Mushrooms and Napa Cabbage over Rice Noodles
Grilled Lamb T Bones with Minted Red Onion Marmalade,
Truffled Parsnip Puree and Sautéed Spinach
Crab Crusted Grouper with Saffron-Orange Sauce,
Black Quinoa and Oven Dried Cherry Tomatoes
