| Local Farmers Spring Station | ||||
| Rosemary Roasted Baby Lamb Chops with a Tomato Olive Concasse | ||||
| Local Halibut with Spring Fennel Coulis and Orange, Olive and Caper Relish | ||||
| Housemade Pea Ravioli Fresh Spring Peas and Ricotta Stuffing Pea Tendrils, Torn Basil and Grana Padano | ||||
| Artichoke Gratin with Pan de Mie Breadcrumbs | ||||
| Delta Asparagus, Radish and Sweet Onion Salad Spring Herb Vinaigrette | ||||
| Autumn Carving Station | ||||
| Whole Filet of Stuffed Beef Tenderloin Roasted Garlic Bread Stuffing with Chestnuts, Sage and Pancetta | ||||
| Melted Leek and French Crottin Chevre Tart | ||||
| Creamy Little Gem Caesar Salad with Oven Dried Tomato And Warm Bacon Parmigiano Bread Pudding "Croutons" | ||||
| Twice-baked Yukon Gold Potatoes with Horseradish Crème Fraiche, Chives and Smoked Sea Salt | ||||
| California Bread Basket Housemade Olive Oil Rolls, Breadsticks & Flatbreads | ||||
| Asian Station | ||||
|
Wok Seared "Shaking Beef"
served over Watercress Shiitake Mushrooms and Onions Lime dipping Sauce | ||||
| Thai Barbecue Chicken Breast marinated in Garlic, Coconut Milk, Soy Sauce and Ginger | ||||
|
Thai spiced Dungeness Crabcakes with Ginger-Lemongrass Aioli | ||||
|
Chinese Black "Forbidden" Rice with Shaoxing Wine and Toasted Sesame | ||||
| Tropical Prawn Salad Pineapple, Melon, Papaya and Avocado served with a Lime-Macadamia Cream | ||||
| Corn, Ginger and Kaffir Lime Soup with a "Swirl" of Coconut Milk in a demitasse cup | ||||
| Due to the seasonal nature of the fresh ingredients that we use, substitutions may be necessary. |


