Spring Served Dinners

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Salads

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Arugula Salad with Strawberries, Cabrales Blue & Marcona Almonds with Maple-Sherry Vinaigrette

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Avocado, Beet and Mango Salad with Baby Gem Lettuce, Citrus Vinaigrette and Fresh Goat Cheese Crumbles

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Chopped Salad with Romaine, Chives, Radishes and Snap Peas with Toasted Pecan Dressing

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Shaved Asparagus and Watermelon Radish Salad with Carrot Ribbons and Ginger-Miso Dressing

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Baby Greens with Fresh Herbs & Balsamic Lemon Vinaigrette

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Entrees

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Roasted Lamb Chop with Mint Pesto, Baby Herbed Potatoes & Asparagus with Pine Nuts

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Grilled Skirt Steak with Coconut Curry Sauce and Mango Salsa, Sesame Jasmine Rice Timbales 

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Pan Roasted Cod or Salmon with Preserved Lemon Gremolata, Roasted Spring Vegetables, Smashed Yukon Gold Potato Cake with Chives

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Oven Roasted Quarter Chicken with Wild Mushrooms and Maderia Sauce, over Creamy Garlic Smashed  Potatoes

 

Pan-Seared Scallops with Lemon Chive Butter Sauce over Spring Vegetable Risotto  & Crème Fraiche

 

Pecan & Herb Crusted Chicken Breasts with Red Onion Jam, Potato & Fennel Rosti, Green Bean & Carrot Bundles

 

Roasted Pork Chops with Balsamic Fig Sauce, Gorgonzola Polenta and Roasted Asparagus

 

Pan Roasted Filet Mignon with Bernaise Sauce, Leek & Potato Fritters, Trio of Peas

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Roasted Poblano Peppers Stuffed with Quinoa, Black Beans & Kale over Creamy Polenta, Orange Cumin Glazed Carrots with Cilantro-Pepita Pesto

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Desserts

 

Fresh Berry Shortcake with Buttermilk Biscuits and Vanilla Whipped Cream

 

Streusel Topped Rhubarb Lime Tart with Whipped Cream

 

Flourless Chocolate Cake with Green Tea Ice Cream & Caramelized Macadamia Nuts

 

Vanilla Mango Panna Cotta

 

Meyer Lemon Crème Brulee with Fresh Berries

 

Triple Chocolate Mousse Cakes with Strawberry Coulis

 

Classic Ice Cream Sundae with Sweet Cream Ice Cream,  Fresh Strawberries and Bittersweet Chocolate Sauce

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