Spring Menu

Dungeness Crab, Mango and Jicama Bite

Soft Fresh Corn Polenta with Seared Sea Scallop and Truffle Butter

Watercress and Spring Pea Soup with Emmenthal Islands

Peppercorn Crusted Lamb Loin with a Port and Dark Cherry Demi

Seasonal Greens Salad Bouquet with Oregon Blue and Pears

Macadamia Nut Tart with Espresso Crème Anglaise