1st Course
Grilled White Asparagus with Shaved Parmesan Cheese, Toasted Macadamia Nuts, and Fire roasted Red Peppers with Honey Lime Dressing and Grilled Figs
2nd Course
Seared Halibut, Edamame Puree, Black Oil, and Chanterelles
3rd Course
Sautéed Artichoke and Sweet Corn Risotto Pancake with Crumbled Feta Cheese and Chopped Pistachios
4th Course
Coriander Crusted Rack of Lamb with Celery Root Mashed Potato, Braised Golden Baby Beets with Balsamic Plum Chutney
