Easter Sunday Dinner

First Course

HAWAIIAN AHI TUNA "NICOISE" SALAD
TRUFFLE VINAIGRETTE

COMPOSED SALAD OF POACHED PLUMS AND APRICOTS
WILD ARUGULA AND WARM BRIE
CARAMELIZED SHALLOT VINAIGRETTE

BIBB LETTUCE SALAD
MARINATED TOMATOES / CRISPY SHALLOTS
CREAMY BUTTERMILK DRESSING

JUMBO LUMP CRAB CAKE
HEIRLOOM CRESS / TEARDROP TOMATOES
LEMON AIOLI

WARM POTATO LEEK SOUP
POACHED MAINE LOBSTER

OVEN ROASTED JOHN DORY
SAUTEED RAINBOW SWISS CHARD
LEMON THYME VINAIGRETTE

PAN ROASTED CHILEAN SEA BASS
FAVA BEAN RAVIOLI / LOBSTER BROTH

FIRE ROASTED SONOMA CHICKEN
PARMESAN GNOCCHI
TRUFFLE JUS

10 OZ. CHARCOAL GRILLED FILET MIGNON
ROASTED SHALLOT JUS

16 OZ. NY STRIP STEAK
CARAMELIZED GARLIC JUS

HERB ROASTED LEG OF LAMB
THREE CHEESE POLENTA
ROSEMARY NATURAL

OREGON MORELS WITH SWEET PEAS

SPRING PEAS WITH CARROTS

CRISPY FINGERLING POTATOES

LEMON SPONGE CAKE GATEAU
SEASONAL BERRIES

TANGERINE SCENTED CARROT CAKE
CREAMSICLE ICE CREAM TERRINE