Garden salad, tomatoes,
basil dressing

Parsley soup, baked crab biscuit
and oyster gravy

Marinated ahi, tempura
mango roll, and ginger jello

Langoustine and spring
garlic tartare, lacy milk crêpe
and garden tomato jelly

Paella and chorizo
stuffed mussels, arrabiatta broth

Grilled Kumamoto oysters,
mâche and smoked bacon salad, grilled almond dressing
and pretzel bread

Kobe beef salad, iceberg lettuce
and crystallized oranges,
nitro chili brûlée

Red abalone crisp,
grapefruit marmalade, seawater snocone and sesame tuile with eastern vinaigrette

Smoked salmon and textures
of artichoke, olive oil fondue
and anise tuiles

Couscous layered with grilled portabellos, braised greens,
red peppers and toasted pine nuts. Curried apple sauce and
golden raisins

Utah Buffalo tenderloin
and corn fritter, red sea coffee barbecue

Veal short ribs with parsley
root purée and spring onion buttermilk crisps, natural juices

Sturgeon crusted with black
truffle, sweet onion apple hash
and green asparagus sauce

Diver scallops, creamy celery root, bok choy tempura and wild mushroom jus

Niman pork chop, mascarpone
“Mac' n cheese” pork belly confit with cherry, vanilla
and chamomile marmalade

Wild Alaskan halibut,
gently cooked with citrus spices, spring vegetable “clarity”

Grilled bobwhite quail, mashed heirloom beans and raw fennel grapefruit salad with balsamic jus and fennel pollen

Venison loin, brown sugar crust, sourdough pudding and wild huckleberries

Organic turkey breast,
buttered chicory with roasted apple pancake, pomegranate molasses

Premium organic beefsteak,
chef’s preparation

Frank Mendoza – Chef
Chris Hayward – Sous Chef

Macadamia Apple Jack
Cinnamon toast ice cream, Muscat grape vanilla syrup 
 
Butterscotch Pot
de crème
Peppermint lace cookies 
 
Chocolate Pudding Cake
Milk ice cream, wild huckleberry stew 
 
Chocolate Milk Crepes
Orange tea marmalade,
fresh berries 
 
Brie Fondue
Pear crisp, pepper jam
with cabernet mint syrup