Soups

Chilled Sweet Pea Soup with Coconut Froth

Asparagus Velouté

Crab and Shrimp Bisque
with Spring Green Onion, Chervil

Appetizers

Cantaloupe with San Daniele Prosciutto

Smoked Salmon with Caper Cream and Spring Lettuce Salad

Seared Scallops with Mâche, Celery Root, and Meyer Lemon

Fresh Prawn Cocktail with Avocado

Light Luncheons

Dungeness Crab Cake, Asparagus
and Blood Orange segments

Selections from the Dessert Cart Omelet
with Cheese, Shoestring Potatoes

Entrés

Braised Canadian King Salmon
with Fava Beans, Asparagus, Wilted Spinach

Sautéd Boneless Chicken Breast
with Puréd Celery Root, Dried Black Cherry Sauce and Spring Lettuce Salad

Ricotta Gnocchi with Rosemary and Parmesan Reggiano

Salads

Fennel, Celery, Mâche with Poached Salmon

Smoked Salmon with Caper Cream and Spring Lettuce Salad

Chinese Chicken, Won Ton Noodles with Sesame Soy Dressing

Bay Shrimp Napoleon

Side Dishes

Spring Vegetable Plate