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Chef's Table Spring Menu

Plan Your Event

Our Chef’s Table Menu highlights dishes from various international cuisines, made with the best local products. Please consider the dietary restrictions of guests when selecting menu items.

Passed Appetizers (Select 2 Items)

Artichoke Fondue with Garlic, Parmesan and Herbs Baked in Phyllo Cups
Crispy Wild Mushroom Fries with Sour Cream, Shallots and Dill
Sweet Pea and Leek Pancakes with Meyer Lemon Topping
Coconut-Crusted Shrimp with Tamarind-Honey Sauce
Chicken and Lemongrass Potstickers with Ponzu
Merguez Spiced Lamb Meatballs with Tahini and Lemon Glaze

First Course (Select 1 Item)

Fried Goat Cheese Salad with Lemon-Caper Vinaigrette
Asparagus Two Ways: Roasted and Shaved, with Walnut Crema and Walnut-Lemon Relish
Creamy Risotto with Tuscan Kale
Tangy Salad of Avocado, Orange, Jicama and Cucumber with Feta

Main Course (Select 1 Item)

Pan-Seared Chicken Piccata with Lemon and Parsley *Vegetarian sub Seared Cauliflower Steak
Steaks with Mushroom Pan Sauce and Green Garlic Relish *Vegetarian sub Grilled Portabello
Roasted Salmon with Dill Hollandaise *Vegetarian sub Roasted Tofu

Side Dish (Select 1 Item)

Spring Vegetable Hash: Potatoes, Asparagus, Spring Onion, Radish and Salsa Verde
Ricotta Gnocchi, Brown Butter and Lemon
Creamy Cauliflower “Mac and Cheese” with Sharp Cheddar
Roasted Spaghetti Squash with Shallots, Sage and Balsamic Vinegar

Dessert (Select 1 Item)

Strawberry Rhubarb Crisps with Vanilla Bean Whipped Cream
Torta Regina: A Flourless Chocolate Cake with Hazelnuts
Pineapple Upside-Down Cake with Whipped Crème Fraiche
Chocolate Avocado Mousse Parfaits with Maple Cream and Almond Brittle