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
Salads
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