Hors d’oeuvres

Chicken and Green Apple Summer Roll with Fresh Cilantro and Sweet Chili Sauce

Grass Feed Local Grilled Lamb Meatballs with Cumin and Turmeric Yogurt Sauce

Lamb Spring Roll with a Ginger Jam Scented with Mango

Rosemary Scented Baby Lamb Lollipops with Balsamic Cherry Glaze

Sweet and Salty Applewood Bacon “Sticks”

Baked Fig with Prosciutto and Chevre

Petit Lobster Club en Brioche

Crispy Latkes with Asian Gravlax

Seared Scallop with Jalapeno Relish on Crispy Lotus Root

Ginger Crusted Scallop with Tomato Relish

Peking Duck Spring Rolls with Greengage Plum Sauce

Zucchini and Ricotta Salada Fritters with Dill Crème Fraiche

French Radish Herbed Salted Butter Crostini

Chive Potato and Goat Cheese Pizza Bites



Micro Arugula Salad with Lemon Pearls and Segments, Aged Parmesan and EVOO

Spring Greens with Avocado , Soy Pearls, Black Sesame Seeds, Toasted Almonds and Orange Honey Vinaigrette

Mixed Mesclun, Pomegranate Seeds, Crumbled Goat Cheese, Walnuts and Pomegranate Vinaigrette


Main Entrees

Miso Glazed Sea Bass with Bok Choy, Shitake Mushrooms, Soy Pearls, and Citrus Ginger Broth

Roasted Salmon with Pea Puree with Herb Foam, Spring Risotto and Julienne of Vegetables

Stacked French Cut Rack of Lamb with a Mafen Tarragon Sauce, Potato Dauphine, Spring Beans

Boneless Chicken with Tomato Beurre Blanc, Classic Mashed Potatoes, Sautéed Haricot Verts

Statler Chicken Breast stuffed with Zucchini, Roasted Peppers, Goat Cheese with Creamy Polenta and Rosemary Chicken Jus

Petit Filet of Beef with a puddle of Pinot Noir, Rosemary Fingerling Potatoes, Crisp Asparagus

New York Strip Steak, Horseradish Cobb Bacon Cream, Red Bliss Smashed Potatoes, and Matchsticks of Spring Vegetables

Tri Colored Tortellini with Classic Pomodoro Sauce with a Confetti of Grilled Vegetable and Grated Aged Parmesan and Cherve