Four Course Lunch

Appetizers

Dungeness Crab with Citrus Sections, Microgreens and Cointreau Vinaigrette

Ahi Tuna Sashimi with Grated Daikon and Soy Wasabi Sauce

Sautéed Burgundy Snails on a Warm Fennel Panna Cotta with Parsley Puree

Asparagus Terrine with Lemon Mousseline and Toasted Hazelnut Oil *

Pan Seared Maine Day Boat Scallops with Hazelnut Polenta and Preserved Meyer Lemon

*Vegetarian Items

Soup or Salad

Soup of The Day Or

Assorted Green Salad with Sherry Vinaigrette and Danish Blue Cheese *

Entrees

Spiced Seared Pork Tenderloin whth Red Onion Marmalade and Yam Timbale

Sautéed Arctic Char with Ruby  Greapfruit and Fennel-Butternut-Artichoke Lasagna

Braised Breast of Duck with Ginger-Orange Glaze and Wild Rice Crepe

Grilled Rack of Lamb with Red Wine Date and Pine Nut Puree, Crisp Panisses

Herb Crusted Blue Nose Bass on Saffron Basmati Rice with Dill and Cherry Tomatoes

Open Ravioli of Wild Mushrooms and Roasted Beets with Brie *

Pepper Seared Medallions of Beef Tenderloin with Brandy Demi Glace

Desserts

Soufflé Grand Marnier

Fresh Berries Corbeille in an Almond Cookie Cup with Grand Marnier Cream

Vanilla Custard Crepe with Meyer Lemon Butterscotch