- Beef Tartarwith crispy sweetbreads and a mustard aioli
- Pan Roasted Snapperwith red onion compote and a fennel jus
- Oven Roasted Veal Loinwith english peas, basil reduction, and olive parmesan puree
- Poached Pearwith almond mousse and chocolate tuile
- Slow Poached Halibutwith dungeness ravioli and ginger beurre blanc
- Grilled Quail Breast And A Provincal Salad Of Asparagus And Roasted Tomatoeswith a curry vinaigrette
- Roast Rack Of Lambwith rainbow beet mousseline crispy baked beans, and bay leaf jus
- Baked Pistachio Tartwith raspberries and caramelized hazelnuts
- Avocadostuffed with feta, niciose olives, and tomato on a bed of pickled spring vegetables
- Red Pepper Balsamic Nagesauteed baby radish and rainbow carrots with raw shaved crudites
- Roasted Fennel Raviolisweet fennel mousseline and stuffed artichoke heart with eggplant caviar
- Local Ginger Beer Passionfruit Flaotwith marinated kiwis, raspberries, and mango and brandy-laced tuile
- Crispy Oyster Mushroom Tempuraaccompanied by smoked tomato shallot compote and avocodo coconut mousse
- Califnornia Carrot Veloutewith chunky sweet and sour pepper romesco and toasted almonds
- Cripsy Panfried Tofuwith seasonal organic baby vegetables, tamari braised bok choy, fennel/anise moussline, tempeh bacon bits
- Silken Chocolate And Cashwe Parfaitwith flaxseed crisp, blackberry aged balsamic sauce