Summer Menu

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Amuse Bouche

Tuna Tartar

On silver spoons., folded in a green olive and caper tapenade

Finished with lemon zest and thyme

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First

Garden Caprese

Heirloom tomatoes, warm house made mozzarella, basil chiffonade, Stella Caladente, Balsamic reduction, and garlic toast points

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Second

Sea Scallops

Over saffron infused risotto, caramelized mascarpone, and a light fennel-tomato broth

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Intermezzo

Frosted Soufflé

Topped with a garden peach granita

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Third

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Tenderloin of Beef

Pommes duchess, haricot vert

Mendocino huckleberry-Syrah beurre rouge

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Fourth

Scharffen Berger Chocolate- Raspberry Gateau

Light moist chocolate cake layered with a fluff of raspberry mousse, with a marzipan blanket and chocolate ganache