PASSED APPETIZERS
Citrus Grilled Shrimp with Cilantro Chipotle Dipping Sauce
Scallop, Radish, Grapefruit Ceviche, Cucumber Cup, Avocado
Baked Artichoke and Parmesan Soufflé on Brioche
Scallion Crepe Bundle with Mediterranean Lentil Salad
New Zealand Lamb Chops with Arugula Pesto Crust
Beef Tenderloin Crostini, Red Onion Jam, Horseradish Cream
FIRST COURSE
"Deconstructed" Caesar Salad
Baby Romaine Leaves |Burrata Cheese | Balsamic |
Oil Cured Tomatoes | "French Laundry" Caesar Vinaigrette
Cara Cara Orange and Golden Beet Salad | Shaved Fennel |Pickled Red Onions | Kalamata Olives |
Shaved Ricotta Salata | Micro Arugula | Red Wine- Extra Virgin Olive Oil Vinaigrette
Fresh Baked Rolls | Scones |Lavash | Focaccia | Butter | Pink Sea Salt
ENTRÉE
Pan Roasted Breast of Chicken | Parmesan Risotto Cake |
Sauté of Seasonal Vegetables | Lemon Rosemary au Jus
Beef Tenderloin |Cabernet Reduction | Parmesan Potato "Cakes" |
Pea Purée | Garlic Chips and Chives
Seared Salmon | French Beans | Saffron Gnudi | Endive Marmalade
vegetarian option
Wild Mushroom Ravioli | Grilled Shiitake | Charred Cherry Tomatoes |
Shaved Asparagus | Parmesan Curls | Truffle au Jus
DESSERT
Italian Torte | Olive Oil Cake | Basil Mousse | Strawberry Gelée | Balsamic Reduction | Strawberry Sauce