Menu for Early Spring

Passed hors d'oeuvres

Smoked Salmon Parfaits with Osetra Caviar

Bruschetta with Chioggia Beets, Gorgonzola, and Rose Petals

First Course

Bride's Bouquet Salad
with Trevisio and Humboldt Fog Goat Cheese

Fresh Breads and Grissini

Main Course

Roasted Halibut with Preserved Lemons and Picholine Olives

Spring Vegetables and Harissa

Dessert

Champagne Parfaits with Strawberries and Chantilly Cream