First and Second Courses

• Heirloom Tomato, Burrata Cheese, Olive Oil and Micro Greens
• Shaved Fennel Salad, Marinated Feta Cheese, Dried Apricot Vinaigrette
• Lobster Cocktail, Citrus Fruit, Avocado and Tarragon Coulis
• Baby Beets Salad, Goats Milk Ricotta, Baby Lettuces and Crispy Pistachios
• Mixed Baby Greens, Garlic Crouton, Cucumber, Basil Vinaigrette
• Arugula, Spiced Walnuts, Parmesan Vinaigrette
• Tuna Tartare, Avocado Salsa, Chipotle Dressing and Crisp Wonton Shells
• Chopped Vegetable Salad, Black Pepper Herb Crisp, Cabernet Vinaigrette

Entrees

• Rack of Lamb, Braised Lamb and White Bean Ragout, Thyme Reduction
• Seared Salmon, Garlic Cream, Baby Leeks and Sweet Heirloom Carrots
• Roasted Chicken, Green Olives, Braised Fennel and Shallot Sauce
• Beef Tenderloin, Foie Gras Sauce, Sautéed Greens and Truffle Potatoes
• Ginger Glazed Sea Bass, Tea Poached Shitake, Baby Bok Choy, Coconut Broth
• Black Cod, Red Pepper, Pancetta and Cockle Ragout