INTERACTIVE SOCIAL MENU

PASSED APPETIZERS:

Miniature Open Faced Sliders with Aged Cheddar

Tuna Tartar with Pepper Whipped Crema

Dungeness Crab Cakes with Tarragon Remoulade

Petite Deviled Quail Eggs with Capers

Vegan Spring Rolls with Thai Herbs

 

FIRST COURSE:

Grilled, Compressed Watermelon with Garlic Croutons, Summer Tomato and Cucumber with Sherry Vinaigrette

 

MAIN COURSE:

Grilled Swordfish with Lemon Gremolata on Warm Gigante Beams, Crisp Brussels and Arugula

 

Red Wine and Rosemary Braised Short Rib over Potato Roubochon with Salsa Verde

 

DESSERT:

Gelato