Sevruga Caviar with Fingerling Potatoes with
Chive Crème Fraiche
Orange-Cured Atlantic Salmon with Cucumber Julienne
on Brioche Toast
Seared Tuna with Scallion Ginger Sauce
Grilled Baby Lamp Chops with Rosemary Garlic
Duck Confit and Sweet Hoisin Sauce Tartlets
Parmesan Croquettes
Assorted Steamed Shumai in Bamboo Basket
Appetizers
Beluga Caviar Blini
Risotto with English Peas, Prosciutto and White Truffle Oil
Warm Scallop and Lobster Sausage with Asparagus and
Fava Bean Salad
Salad
Local Baby Field Greens with “Coach Farms” Goat Cheese Crostini and Aged Sherry Vinaigrette
Spring Dandelion Greens with Pickled Ginger, Wonton Croutons, Wasabi Peas and Maple-Sesame Vinaigrette
Entrée (Choice of)
Chateaubriand with Potato Napoleon, Foie Gras,
Morels and Sauce Bordelaise
Colorado Rack of Lamb with Herbs de Provence, Asparagus Flan and Minted Couscous
Pan Seared Chilean Sea Bass with Truffled White Bean
Purée, Haricot Vert and Tapenade Vinaigrette
