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Chef's Table Spring Menu

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