Hors d’Oeuvres
Ahi Tuna Tartare on Sesame Wonton Crisp with Wasabi Aioli
Slices of Grass-Fed Beef Seared in Roquefort Butter on Crostini
Port Poached Pear and Cowgirl Creamery Brie on Brioche
Salads
Organic Micro Green Salad
with Warm Goat Cheese, Crispy Capers, French Radish Confetti
and Meyer Lemon Vinaigrette
White and Green Asparagus Salad
with Caramelized Shallots, Lambs Lettuce
and Sweet Balsamic Reduction
Creamy Saffron Broth
with Pacific Black Mussels and Chive Oil
Chilled Champagne and Cucumber Soup
with Fried Basil Garnish
Entrées
Aged New York Steak
with Single Malt Scotch Demi Glace, Baby Green Beans
and Herb-Roasted Potatoes
Pistachio-Crusted Rack of Lamb
with Minted Sweet Pea Puree and Slow-Roasted Root Vegetables
Pan-Seared Wild Salmon
with Potato Fennel Gratin, Roasted Asparagus
and Smoked Tomato Confit
Crisp Roasted Sonoma Duck Breast
with Tamarind Glaze, California Wild Rice
and Braised Baby Eggplant
Dessert
Pear and Local Honey Cake with Cognac Crème Anglais
and Caramelized Pear
Chocolate Pot de Crème with Madagascar Vanilla Whipped Cream
and Fresh Seasonal Berries
