Appetizers
Broiled in garlic butter with croutons and grated Parmesan cheese
Shaved beef tenderloin, capers, olive oil, black pepper, Dijon crema and fingerling potato chips
Pan-seared scallops with bourbon sorghum bacon jam, pickled Fresno chilis, fine herbs and mint
Breaded oysters with Weisenberger grits, country ham beurre blanc and green onions
Hazelnuts, Mission figs, bourbon-smoked black pepper, honey and pomegranate molasses with cranberry walnut bread
Sautéed shrimp in red eye gravy with country ham, cremini mushrooms and tomatoes over Weisenberger grits
Salads
Gem lettuce, English cucumber, radish, asparagus tips and pickled shallots in champagne vinaigrette
Roasted red beets, Gorgonzola, spring mix greens, sherry vinegar reduction and spiced candied pecans
Creamy Parmesan dressing, bourbon-smoked black pepper, crushed pine nuts and garlic pecorino brioche crumble
Bibb lettuce in basil-Dijon vinaigrette with melted brie and toasted almonds
Entrees
Pan-seared Berkshire tenderloin, baby cauliflower, Swiss chard, toasted couscous and cherry tomatoes
Lobster claw and market fish in tomato, white wine and fennel-infused shellfish broth with potatoes and grilled baguette
Brown butter gnocchi with fava beans, English peas, asparagus, Meyer lemon pesto, tarragon and Grana Padano
Whipped goat cheese mashed potatoes, broccoli, sorghum bacon jam and crispy tobacco onions
Pistachio-encrusted Pacific salmon over risotto and sautéed spinach with tomato-chive beurre blanc
Freebird Farms semi-boneless chicken breast with spring vegetable medley and herbed poulet jus
Grilled tenderloin over asparagus and crispy potatoes with sage beurre blanc, Grana Padano and prosciutto
Herbed breadcrumb-encrusted bone-in loin chop with asparagus, new potatoes, smoked bacon, roasted garlic and mushrooms
Frenched grilled lamb chops with provolone caramelized shallot potato gratin, haricots verts and rosemary-Dijon glace de veau
USDA prime beef patty with caramelized onions, lettuce, tomato and house pickles on brioche, served with fries