STARTERS

Choice of one

Asparagus Soup with Cr�me Fraiche

Caramelized Onion Soup with Gruyere Cheese Crouton

"Shrimp & Grits" Wild Prawns with Tasso Ham, Alba Mushrooms, Shellfish- Sherry Cream & Anson Mills White Corn Grits

Preston's Crunchy Granola Parfait with Vanilla Cr�me Fraiche & Berries

Buttermilk Biscuits with Niman Ranch Ham, Gruyere &Sun Dried Tomato Chutney

Young Lettuces with Fuji Apples, Walnuts, Black River Blue Cheese & Balsamic Vinaigrette

Esin's Caesar Salad with Grana Padano

MAIN COURSES

Choice of one

Grilled King Salmon Salad with Spinach, Grapefruit, Oranges, Watermelon Radish, Avocado, Goat Cheese & Tarragon Vinaigrette

Roasted Colorado Leg of Lamb with Charmoula, Roasted Fingerling Potatoes, Bloomsdale Spinach & Carrot Puree

All Natural Pot Roast with Garlic Mashed Potatoes & Baby Root Vegetables

Meyer Lemon-Cinnamon French Toast with Strawberry-Rhubarb Compote & Chantilly Cream

Grilled New York Steak & Cheddar-Chive Scrambled Eggs with Yukon Potato Hash & Tarragon Butter

Poached Eggs & Dungeness Crab Cake with Roasted Tomato Hollandaise, Asparagus & Crispy Polenta Cake

Grilled Mary's Natural Chicken Breast Salad with Apples, Toasted Almonds, Raisins, Black River Blue Cheese & Cider Vinaigrette

All Natural Burger with Cheese (Swiss, Blue, or Cheddar) & French Fries

DESSERTS