The Menu

Delicate puff pastry filled with warmed triple-cream brie, fig compote, and toasted walnuts

Prince Edward Island mussels steamed in white wine, garlic, and fresh herbs with grilled sourdough

Wild-caught shrimp gently poached in brown butter with citrus and fresh herbs

Sweet Maine lobster on crispy crostini with lemon aioli and micro greens

Slow-roasted Sonoma County lamb with rosemary jus, roasted root vegetables, and herbed polenta

Pan-seared wild Alaskan halibut with beurre blanc, seasonal vegetables, and saffron risotto

Heritage Duroc pork tenderloin with apple mostarda, braised greens, and sweet potato purée

New Zealand Ora King salmon with miso glaze, bok choy, and crispy rice

Arborio rice with foraged wild mushrooms, truffle oil, aged Parmigiano-Reggiano, and fresh herbs

Napa Valley farm greens with shaved radish, toasted seeds, and champagne vinaigrette

Tender leeks poached in white wine with Dijon vinaigrette and shaved Parmesan

Fresh rice paper rolls with julienned vegetables, herbs, rice noodles, and peanut dipping sauce

Flaky phyllo pastry filled with spinach, feta, and fresh herbs, served with tzatziki

Wild huckleberry crisp with oat streusel topping and vanilla bean ice cream

Butter pastry filled with frangipane and poached Bartlett pears, dusted with powdered sugar

Rich flourless chocolate cake with raspberry coulis and whipped crème fraîche

Warm spiced persimmon pudding with caramel sauce and candied pecans

Moist spiced carrot cake with cream cheese frosting and candied walnuts