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 |
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