Spring Menu

Soups
Vietnamese Asparagus and Crab

Italian Wedding with Spinach and Petite Veal Meatballs

Salads
Field Greens with Grilled Asparagus, 
Strawberries and Spring Onion

Saffron Candied Almond encrusted Goat Cheese Medallion set on top of delicate heirloom loose leaf lettuces 
dressed with orange vinaigrette

Peas, Asparagus and Fava Beans with organic greens dressed with strawberry vinaigrette

Arugula with shaved radishes, pecorino, sea salt, cracked pepper, lemon, and XVCP Olive Oil

Smoked Trout with Capers, Spring Onions, and horseradish creme fraische on a bed of wilted spinach

Appetizers

Petite New Potatoes with creme fraische and american caviar

Thai Lemongrass Coconut Shrimp Lettuce Roll

Lamb and Spinach Croquettes

Smoked Trout Pate on Cucumber Slices

Spinach and Goat Cheese Tartlets

Bruschetta with Wild Mushroom Pate, Olive Tapanade and Fava Bean Tapanade

First Courses

Pasta with asparagus and morels

Pasta Primavera with spring vegetables in a rich butter and olive oil sauce thickened with egg and cheese

Spinach Risotto

Entrees
Braised Chicken Thigh with morel thyme cream sauce

Peppercorn encrusted Beef Tenderloin with 
Mendocino Zinfandel reduction sauce 

 Breast of Veal stuffed with ground veal, peas, and herbs and served with a rich red wine reduction sauce

Pistachio Encrusted Halibut with strawberry buerre blanc

Roasted Pork Loin  with Smoked Chile Strawberry Rhubarb Compote

 Oven Smoked Alaska Salmon with Wild Mushroom Ragout 

Wild Mushroom Quinoa and Tofu Strudel