sample Menus

Spring / Summer / Autumn / Winter

SPRING

Ramp and Fresh Ricotta Crostini
Lobster Risotto with Meyer Lemon Confit
Lau Family Farms Leg of Lamb with Balsamic Roasted Rhubarb and Rosemary
Fresh Sweet Pea Soup with Mint and Leeks
Fluer de Sel’s Caramel Spiced Bread Pudding with Dried Apricots

SUMMER

Wild Halibut with Tomato Corn, Compote and Basil
Moroccan Spice Rubbed Chicken with Roasted Peaches and Leeks
Local Summer Beans with Preserved Lemon, Oregano Vinaigrette
Wheat Berry Pilaf with Saffron and Pine Nuts
Raspberry Mousse Tarts with Balsamic Berries

Autumn

Salad of Frisee with Spicy Maple Pecans, Radishes and Purple Carrot
Roast Pork with Tomato Pear Chutney
Mashed Sweet Potatoes with Mascarpone and Ginger
Sweet Roasted Seasonal Roots and Pods
Honey Glazed Pear Tarts with white Truffle Oil Zabaglione

Winter

Mache Salad with Grilled Fennel, Persimmons and Pine Nuts
Fire Roasted Chestnut Soup with Maple Cream
Roasted Stuffed Goose with Huckleberry Sauce and a Dried Fruit and Oate Stuffing
Turnip Pave with Fresh Thyme
Persimmon and Pear Trifle

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*All menus are subject to seasonal availability