Appetizers
Artichoke Soup
Salad of Asparagus, New Potato and Leeks in Mustard Vinaigrette
Fried Soft Shell Crabs with Lemon Caper Aioli
Pesto and Four Cheese Pizza
Steak Tartare with Red Pepper Ketchup and Sourdough Toasts
Goat Cheese Ravioli with Tomato Coulis

Entrees
Pan Roasted Halibut with Zucchini Ribbons, Crème Fraiche and Preserved Lemons
Shad Roe with Parmesan Polenta, Broccoli Rabe and Bacon, Tomato Relish
Grilled Veal Chop with Morel Risotto and Merlot Sauce
Leg of Lamb with Artichokes, Fava Beans and Basil Butter
Linguini with Garlic and Oil
Fennel Rubbed Poussin with Spinach, Mashed Potatoes and Pan Gravy

Desserts
Lemon Tart
Raspberry Brown Butter Tart
Late Harvest Reisling Ice Cream
Mango Sorbet
Profiteroles Au Chocolat