Fine Dining 4 Course
Pacific Tuna Tartare
Avocado, Basil Oil, Toasted Pine Nut
Micro Radish, Crostini
Handmade Potato Gnocchi
Wild Mushroom, Root Vegetable Brunoise
Truffle Emulsion, Parmesan
Prime Beef Fillet Mignon
Yukon Potato Puree, Glazed Baby Carrot
Comte Creamed Spinach, Red Wine Reduction
Lemon Sabayon Tart
Seasonal Berries, Hibiscus Tea Gelee
Wildflower Honey Chantilly
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Bistro 3 Course
Chilled Heirloom Tomato Gazpacho
Poached Prawn, Corn-Avocado Relish
Baby Cucumber, Fennel, Lemon
Gently Cooked Halibut Fillet
Fricassee of Summer Vegetables
Parsley Cream, Warm Herb Vinaigrette
Ginger-Lime Panna Cotta
Grapefruit Granita, Blood Orange
Coconut Tuille, Lime Zest
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Weekend Brunch
Fresh Pressed La Prima Coffee
Loose Leaf Herbal Tea
Selection of Petit Pastries
Wild Blueberry Scones
Carrot-Walnut Muffins
Lemon Madelines
Spinach & Mushroom Quiche
Local Baby Greens, Dijon Vinaigrette
Poached Salmon Fillet
Spring Asparagus, Roast Marble Potatoes
Lemon-Herb Beurre Blanc
Selection of Petit Desserts
Chocolate Mousse
Creme Brulee
Macaroons
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Fine Dining 5 Course
“Oysters and Pearls”
Sabayon of Pearl Tapioca with Oysters and Sturgeon Caviar
*Signature dish from The French Laundry
Sunchoke Soup Veloute
Roast Bell Pepper Coulis, Baby Watercress
Parsley Cream, Lemon Oil
Poached Maine Lobster “en Crepe”
White Asparagus Bundle, Spring Peas
Braised Leek, Carrot Emulsion
Herb-Crusted Lamb Rack
Potato Pave, Summer Ratatouille
Crispy Sage, Sauce Bearnaise
Chocolate Souffle Cake
Vanilla Bean Creme Anglaise
Espresso Chantilly, Hazlenut Crumble