2nd course
Asparagus veloute, parmesan foam, caviar, lemon tuille
or
chilled spring pea bisque, dungeness crab, focaccia crostini, preserved lemon
or
sweet summer corn bisque, roasted pasilla chili, crab, chipotle
3rd course
Hamachi crudo, california olive oil, lemon, chive
or
Hamachi tar tar, soy ginger reduction, avocado mousse, crispy won ton
4th course
short ribs braised in red trolley ale and maple syrup, whipped potato puree, bbq carrots, gremolata
or
seared salmon filet, corn succotash, baby zucchini, passion fruit mustard butter
or
Chicken or vegetarian entree available upon request
5th course
Chocolate ganache cake with raspberry coulis and chant illy cream
or
coconut panna cotta with fresh passion fruit
