first courses
(choice of one)
chilled yellow tomato gazpacho soup with arizona shrimp
cilantro oil and brunoise vegetables
roasted chicken and strawberry salad
fresh mozzarella, apple-plum vinaigrette and toasted almonds
caesar salad
creamy garlic dressing and basil pesto
dungeness crab cake
smoked tomato butter
Main courses
(choice of one)
two pepper roasted pork tenderloin
mashed sweet potatoes and baby green beans
wood fired loin of lamb
three potato gratin, swiss chard and baby vegetables
lemon honey glazed scottish salmon
dill spaetzle, wilted spinach and saffron corn jus
grilled filet of beef tenderloin
horseradish mashed potatoes, brandied carrots and cabernet veal reduction
dessert
(choice of one)
swirled chocolate and orange terrine
blood orange ice cream ice cream
lemon gratin
port poached pears
raspberry parfait
lemon zabayon
executive chef michael rusconi
chefs jamie gallimore , montez crane, justin olsen, and trevor tucker
some items may contain undercooked proteins, this may increase the chance of food borne illness
as a courtesy to all guests, the use of cellular phones is prohibited in dining areas
for parties of eight or more eighteen percent gratuity will be included on the check
