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hors d’oeuvres & libations
main lobster salad
stony hill winery white reisling 2010, spring mountain, napa valley

spit-roasted california duck and porchetta with romano beans, shell beans, grilled peppers & potatoes
tablas creek vineyard “patelin de tablas” rhone blend 2010, paso robles

summer fruit pies with vanilla ice cream
louis bouillot cremant de bougogne rosé “perle d’aurore”

beverages
french 75
champagne, vodka, lemon sorbet, lemon juice, simple syrup

hors d’oeuvres
truffled beef with wild mushroom
truffle oil, sherry, champagne vinegar, herbs, brioche

seared citrus prawn
preserved lemon relish, citrus aoili, fleur de sel

contramar style albacore tostada
albacore, fried shallot, chipotle mayo, avocado

croques mesdames
gruyere, sel de gueranda, dijon

fried pork belly
peach jam, pickled fresno chile, fried brussels sprout leaves

cornmeal-crusted arancini
cashew cream liquid center, smoked red pepper coulis

for the carnivores
beef short ribs braised in guiness
potato-gruyere gratin
sauteéd seasonal vegetables

herb-roasted fulton valley farms breast of chicken
salad of kumquats & fried baby artichokes with spring herb oil

for the vegetarians
pave d’aubergine confit
grilled eggplant, tomato & moroccan harissa stack
cauliflower, quinoa, pine nut cheese

for everyone
acme pan epi & sweet butter

amuse-bouche
atlantic malpeque with yuzu mignonette
pacific kumamoto with yuzu granita
chilled ketel one citroen

hors d’oeuvres
tower of dungeness crab with fresh corn & lime
warm white corn flan, dungeness crab & beurre monté
organic arugula & watercress greens

poissons et viandes
creekstone angus braised short rib
whipped yukon gold potatoes, fall vegetable mirepoix
pan-roasted wild charbonnier

dessert
croquembouche french wedding cake
mini warm apple crisps with ice cream
french macarons
earl grey creme brulee
raspberry financiers