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Amuse Bouche
Golden Ossetra Caviar
fine herb panna cotta, tomato coulis
2010 Dom Perignon Brut – Champagne, France
Roasted Lobster
red curry, white asparagus, herbs
2017 Pietradolce “Contrada Santo Spirito” Nerello Mascalese – Mount Etna, Sicily
White Asparagus with Lemon Crumbs
herbed vinaigrette
Garemani Sauvignon Blanc ’18 – Santa Barbara County, California
Peppercorn Crusted Beef Tenderloin
gnocchi, fava beans
2008 López de Heredia “Viña Tondonia” Reserva Tempranillo – Rioja, Spain
Rhubarb Cloud
vanilla bean and toasted almond
Donnafugata “Ben Ryé” Passito di Pantelleria – Sicily, Italy
Mignardises
Chef’s selection
Amuse Bouche
Golden Ossetra Caviar
fine herb panna cotta, tomato coulis
2010 Dom Perignon Brut – Champagne, France
Salmon Crudo
shaved radishes, nasturtium vinaigrette
2019 Clos Cibonne Rosé “Tradition”- Provence, France
Spring Pea and King Crab Risotto
dill oil, fennel, mushroom
2017 Vincent Girardin “Les Vielles Vignes” Premier Cru Chardonnay - Chassagne-Montrachet, France
Roasted Lobster
red curry, white asparagus, herbs
2017 Pietradolce “Contrada Santo Spirito” Nerello Mascalese – Mount Etna, Sicily
Peppercorn Crusted Beef Tenderloin
gnocchi, fava beans
2008 López de Heredia “Viña Tondonia” Reserva Tempranillo – Rioja, Spain
Rhubarb Cloud
vanilla bean, toasted almond
Donnafugata “Ben Ryé” Passito di Pantelleria – Sicily, Italy
Mignardises
chef’s selection
Amuse Bouche
Sun Flower Seed Hummus
crudité
Perrier-Jouët “Belle Epoque” ’12 – Champagne, France
Artichoke and Young Coconut Salad
avocado and lime vinaigrette
Joh. Jos. Prüm “Graacher Himmelreich” Spätlese Riesling ’12 – Mosel, Germany
Warm White Asparagus
sesame vinaigrette, shiso
Michel Redde et Fils “Majorum” Sauvignon Blanc ’11 – Pouilly-Fumé, France
Spring Pea Pot Stickers
ginger, soy-lime sauce
Château Léoville Barton Bordeaux Blend ’11 – Saint Julien, France
Artichoke Tagine
kumquat, mint couscous, Persian cucumber
Littorai Pinot Noir ‘19 – Sonoma Coast, California
Lemon Meringue Tart
Donnafugata “Ben Ryé” Passito di Pantelleria – Sicily, Italy
Mignardises
Chef’s selection
Amuse Bouche
ruby red juice, green juice, orange juice
Appetizers
served family style
Green Chickpea Hummus
organic fresh crudité
Meyer Lemon Gelee
petrossian ossetra caviar, crème fraiche
Beet Cured Salmon
lemon yogurt, herb blinis
Entrée
choice of
Almond Pancakes
market berries, bananas, maple syrup
Softly Scrambled Eggs
spring peas, hint of green chili, mint
Sauteed Shrimp
meyer lemon risotto, basil
Avocado Carpaccio Pizza
jalapeno, cilantro, lime
Dessert
served family style
Passion Fruit Sunflower
orange blossom cream, meringue
Rhubarb and Lychee Trifle
Chocolate Cake
vanilla bean ice cream
Mignardises
chefs selection
