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Sample Menu #2

Kumamoto oysters on the half shell with moscato zabaione
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Saffron riso balls stuffed with chanterelles, English peas and Fontina Val d’Ast
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Carpaccio-raw thin sliced prime beef with shaved baby artichokes and parmesan cheese in Myer lemon vinaigrette
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Gemmelli pasta with Dungeness crab, seasonal tomatoes, fava beans, and micro celery leaves
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Sautéed striped bass with caramelized fennel and baby yellow carrots with a honey tomato relish
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Roasted Colorado lamb rack with eggplant caponata, lemon confit, and fingerling potato chips drizzled with a balsamic mint reduction
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Italian doughnuts stuffed with crème patisserie, nutella, and fresh berries