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First Course

Spring Asparagus Salad

Sous Vide Egg, Charred Baby Tomatoes, Crispy Prosciutto, Pecorino Crumble, Petite Greens

Truffle Vinaigrette

Choose Your Entrée 

Tenderloin of Beef

Scallion Soubise, Grilled Corn and Melted Leek Bread Pudding, Baby Mushroom Medley,

Charred Rainbow Carrots, and Cauliflower

Crispy Skin Sea Bass

Sweet Carrot Risotto, Avocado Pico de Gallo, Meyer Lemon Crema,

Charred Rainbow Carrots, and Cauliflower

Dessert

Pasadera Crème Brûlée

Tangerine - Vanilla, Cointreau-Drunken Berries, Ginger Streusel