Formal Sit Down Dinners

PASSED APPETIZERS
Miniature White bean & Sage Fritters
served with Meyer lemon aioli

Mussel Saffron Soup
served in demitasse cups

Grilled Tenderloin & Chanterelles
served on Pain Levain

Muscovy Duck Breast
grilled coriander duck served on Asian pear

FIRST COURSE

Risotto Cakes
sage, onion & wild rice risotto cakes
topped with house cured gravlox

ENTREE
Osso Bucco
with fennel & blood orange
or
Seared Scallops with Romesco sauce served on a bed of sauteed
Winter greens

SALAD COURSE
mache and radicchio with blue cheese croutons
and shallot vinaigrette

DESSERT
Citrus terrine with candied grapefruit strips and
rosemary shortbread

PASSED APPETIZERS
Meyer lemon Risotto Cakes
topped with a dollop of sweet pea pesto

Salmon Quenelles
poached salmon dumplings served on English cucumber slices with
horseradish & dill sprigs

Celery Root Fritters
served with Romesco dipping sauce

DINNER
FIRST COURSE
Spring carrot soup with chioggia beets

ENTREE
Roasted Halibut
served with savory bread pudding of asparagus, Fontina and
herbs and sauteed seasonal vegetables

SALAD COURSE
butter lettuces and radicchio with avocado,
ruby grapefruit & pecans

DESSERT
Walnut Cake
served with strawberries & lightly sweetened creme fraiche