Spring Menu 2010

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Amuse Bouche

Leek and Scallop Mousse

On Caper Barquettes, Lemoncello Cream Sauce

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First

Garden Salad

Glendeven Baby Lettuces, Sweet Spring Peas, Radishes, Roasted Fennel

Macadamia Nuts, and Morbier cheese, in a Thyme- Cipolini Dressing

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Second

Crepe

Morel Mushrooms and Mascarpone, Steamed Nettle, Sauce Mornay, and Mendocino Truffle

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Intermezzo

Chilled Honeydew-Cucumber and Mint Soup

With Rosewater Essence

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Entrée

Grilled Rack of Lamb

Rosemary- Zinfandel Marinade. Served with Tuscan style Potatoes

Cold Fried with Nelson Family’s Mendocino Extra Virgin Olive Oil

Basil-Parsley Gremolada, Asparagus and Dijon Crème

“Scaled” Market Fish

Pan Seared and Scaled with Yukon Gold Potatoes, Served with a Mirliton Cream Sauce

Artichoke Hearts, Edamame, and Prosciutto

Vegetable Napolean

Whipped Cauliflower and Potato, Sugar Snap Peas

Almond Cheese, Nettle, Roasted Bell Pepper, and Grilled Portabella Mushroom

Finished with Mendocino Porcini Demi

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Dessert

Strawberry and Chocolate Bavarian

Layers of Strawberry and Chocolate, Between a Crisp Tuile Cookie

Hand made Toffee, finished with Brandied Crème Anglaise