FIRST COURSE

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Soups

(most soups can be made vegetarian)

Sugar Snap Pea Soup with Roasted Button Shiitake Mushrooms

Artichoke Soup with Porcini Mushrooms

Truffle Parsnip

Tomato Soup with Comte Croutons

Butternut Squash Soup with Pumpkin Seed Granola

Corn Chowder

Duck Soup with Wild Rice and Julienne Aromatic Vegetables

Salsify Soup with Duck Royale - $2.50

Lobster Bisque with a Sweet Corn Timbale - $2.50

Asparagus with Pine Nut Butter and Preserved Mandarinquat (vegan)

Ricotta Tortellini with Asparagus, Pine Nuts, Morels and Madeira Cream (v)

Dungeness Crab Soufflé with Lemon-Saffron Beurre Blanc and Caviar -$7

Maine Lobster Tian with Mango, Avocado and Miso - $10

Grilled Sea Scallops with Hazelnut Polenta and Preserved Lemon -$7

Mixed Baby Lettuce with Pears, Melons, Toasted Pecans, Chambord Vinaigrette

and Grated Feta Cheese (v)

Little Gem with Tangerines, Shaved Radish and Tahini Emulsion (v)

Mixed Baby Lettuce, Sherry Vinaigrette, and Grated Danish Blue Cheese (v)

Cous Cous Salad with Green Lentils, Harcot Vert, Almonds and Saffron Vinaigrette (vegan)

Mixed Baby Lettuce with Black Mission Figs, Goat Cheese, Hazelnut and Hazelnut Vinaigrette (v)

Heirloom Tomato with Watermelon, Goat Cheese, and Crisp Olive -$5 (seasonal, v)

Chilled Dungeness Crab Salad with Apple, Field Mache and Celery Root Puree -$7

Bay Shrimp, with Mushrooms, Roasted Red Peppers, Smoked Bacon and Fine Herb Vinaigrette - $5