(Feel free to choose from any season depending on availability of ingredients.)

Salads

• Butter Lettuce Salad with Honey-Sunflower Brittle, Strawberry Mostarda Dressing, Fresh Strawberries and Goat Cheese
• Bibb Lettuce Wedge Salad with Green Goddess Dressing, Cucumbers, Tomato and Avocado and Lemon
• Bibb Lettuce Salad with Dijon Vinaigrette, Tarragon, Chives, Parsley and Shallots
• Goat Cheese Galette with Herb Mixed Greens, Belgian Endive and Lavender Vinaigrette
• Fried Green Tomatoes with Buttermilk Fried Oysters, Tartar Sauce, Romaine, Bacon, and Green Tomato Vinaigrette
• Herb Spring Mix Salad with Avocado, Grapefruit, Basil, Radish, Feta and Balsamic-Grapefruit Vinaigrette

Entrees

• Salmon with Crispy Yukon Gold Potato Cake, Shiitake Wilted Spinach, Oven-Cured Tomato and Lemon Buerre Blanc
• Halibut with Spring Garlic-Tomato Vinaigrette and Herb Roasted New Potatoes
• Braised Beef Short Ribs with Spring Vegetable Risotto
• Grilled Tri-Tip Steak with Caramelized Onions, Watercress Sauce, and Jarlsberg Potato Cake
• Beef Tenderloin with Tarragon Herb Butter, Lobster Risotto and English Peas
• Lamb Osso Buco with Saffron Risotto, Salsa Verde and Lemon-Caper Bread Crumbs
• Pistachio-Crusted Lamb Chops with Butter Bean and Mint Pilaf
• Herb-Roasted Cornish Hens with Lemon-Garlic Vinaigrette, Mashed Potatoes and Grilled Asparagus
• Chicken Saltimbocca with Sage, Fresh Mozzarella, Prosciutto, Peas and Grilled Polenta

Desserts

• Chocolate Cherry Shortcakes with Vanilla Gelato and Cherries Jubilee Sauce
• Meyer Lemon Tart with Pine Nut Crust and Mascarpone Whipped Cream
• Strawberry and Champagne Terrine with Sweetened Crème Fraîche
• Strawberry Sorbet Shortcakes with Sweetened Crème Fraîche Sauce
• Dark Chocolate Mousse with Espresso Whipped Cream