Spring Luncheon Menu

Passed Hors D' Oeuvres

Grilled Scallops Marinated with Preserved Lemon

Beluga Caviar
served on a Yukon Gold potato blini with crème fraiche

Poached White Asparagus Wrapped in Prosciutto
with a mustard vinaigrette

Menu

Seafood Crepe with Prawns, Scallops, and Dungeness Crab,
Meyer Lemon and Thyme Cream

Lemon Basil Granita
Sirloin of Lamb Marinated in Herbs and Lemon Zest
Spring Asparagus and Wild Mushroom Risotto
Miniature Fruit Sorbets
Spring Flower Cookies

Summer Dinner Menu

Passed Hors D' Oeuvres

Manchego and Marinated Fresh Anchovies on Port Soaked Pear Crisp
Rare Grilled Tenderloin of Beef, Sauce Romesco
Stuffed Squash Blossoms filled with herbed goat cheese and deep fried,
garnished with crispy fried basil

Menu

Two-Tone Gazpacho
Brandywine and Green Zebra Tomato Gazpacho
with crème fraiche and stained glass tomatoes
Salad of Nectarine and Rainbow Micro Greens, Champagne Vinaigrette

Rabbit Wrapped in Jamon Serrano
Porcini-Paella Timbale, smoked paprika and red chile spiked pan sauce
Romano Bean Ragout

Green Apple Sorbet with Liquor de Manzana