Menu

PASSED APPETIZERS

Garden fresh spring rolls | bright garden flowers and vegetables, mango, basil, rice noodles wrapped in rice paper, chili ponzu

Southern pimento dip | house-made pimento cheese, pickled red onion and toasted pullman bread

Beef and basil on toasted rice crisp | tender filet of beef with roasted pepper aïoli

Sauerkraut pancakes

Yuba mango bites

FAMILY STYLE DINNER

PLATED FIRST COURSE

Crab salad | Dungeness crab, frisee, shaved fennel, soft boiled egg, crispy pancetta

FAMILY STYLE DINNER

Lamb loin with green curry spaghetti squash | cardamom-coriander spiced lamb dusted with dried mango, Thai basil, cilantro, mint salad

Grilled salmon skewers | citrus-soy aioli Spring pea salad English peas, snap peas, snow peas, pea tendrils, roasted radishes, pickled vegetables, preserved lemon, and citrus vinaigrette

Spicy kale salad | orange segments, blistered grapes, butternut squash, toasted pistachios

Pan roasted cauliflower | caper-raisin relish, smoked paprika yogurt, toasted pepitas

DESSERT STATION

Banana coconut cream pie | passionfruit whipped cream, coconut shavings

Mexican chocolate pie | chocolate shavings

Blueberry goat cheese basil crostata

Asian pear, Chinese five spice crumble pie

Raspberry rhubarb hand pies

Key lime pie | macadamia nut crust, toasted meringue