~ Appetizers ~
Corn and Lobster Soup
smoked paprika • Osetra caviar • olive oil “powder”

“Sous Vide” Lobster
fresh shelling beans • crispy “ris de veau” • bay leaf gastrique

Soft-Shell Crab Tempura
spicy carrot purée • yuzu marinated cucumbers
holy basil • curry and coconut emulsion

Seared Sea of Cortez “Diver” Scallop
sea beans • oven dried tomato relish • potato “mousseline”

Lavender Smoked Black Mission Figs
prosciutto • Laura Chenel goat cheese • arugula
walnuts and DaVero extra virgin olive oil

Estate Squash Blossom
brie stuffed • Frog Hollow peaches • vanilla oil • garden sorrel

~ Entrées ~
Local “Hook and Line Caught” Halibut
Eric’s pancetta • morels • young carrots • fingerling potatoes
English peas • mushroom “froth”

Sautéed Skate Wing
gold beet spaetzle • haricots verts • red beet “syrup”
banyuls vinegar and lobster brown butter

Wild King Salmon
beech mushrooms • “Anson Mills” farro
corn and fresh garbanzo bean “succotash” • garden tiny basil

Cloverdale Rabbit in Two Presentations
bacon wrapped loin • “sous vide” leg • “Anson Mills” polenta
fava beans • rabbit essence

“Liberty Farms” Duck
smoked breast • “poached and crisped” leg • toasted walnuts
forbidden rice • garden arugula • cherry glace

Grilled Pork Tenderloin
miso brine • roasted torpedo onions • fresh soybeans
creamy risotto • summer truffles

“Snake River Farms” American Kobe Culotte Steak
Balinese long pepper • potato gratin
braised beef cheek ragoût • butter boletes

~ Dessert ~
Delicious Individual Desserts Created by our Pastry Chef
Custom Wedding Cake Sliced and Served