Menu
Appetizers
Crimini Mushrooms in a Rustic Galette
Spring Pea Puree on a Crostini
Poached Rhubarb and Chevre in Gougeres
Main Course
Zion Lettuces and Pickled Beets
Wild Sockeye Salmon from Alaskan Waters with Salsa Verde on Lentils
Cauliflower, Spring Onion and Pasta Gratin
Farmers Market Chard in a Fritatta with Eggs from Raisin Hill
Roasted New Potatoes from Ground Work Organics with Garlic and Thyme
Asparagus from Outback Farms
Fresh Foccacia
Dessert
Chocolate Mint Cookies
Angel Food Cake with Spring Strawberries
Beverages
A selection of organic wines, beer, sparkling juices, tea and coffee
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