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First Course
Asparagus, Compressed Apples, Arugula, Shaved Radishes, Red & Gold Beets, Fresh Peas Brush, Fresh Herbs
Greek Yogurt with Dill and Lemon
Second Course
Grilled Marin Farms Center Cut Filet Mignon, Shallot and Mustard Seed Chutney
Foraged Sierra Mushrooms, Duck Fat Fingerling Potatoes, Market Vegetables
or
Braised Beluga Lentils and Delicata Squash, Rainbow Chard, Roasted Maitake and Heirloom Cauliflower
Tikka Masala Sauce-made with coconut milk
Vegan and Gluten Free
Third Course
Chocolate Ganache Tart with Blackberry Sorbet