Seasonal Menu for Late Winter/Early Spring

Passed hors d’oeuvres

Silky Kabocha Squash Soup
with red chile pepitas

Savory Red Onion Tart Tatins

Grilled Local Lamb Kabobs
with pomegranate molasses

First Course

Seared Asparagus-Skewered Diver Scallops
with morel mushrooms and meyer lemon cream

Main Course

Grilled Quail Wrapped in Pancetta
with currant-pine nut relish

Sautéed Spinach & Ricotta Pudding

Cheese Course

“La Tur” Italian Three Milk Triple Cream Cheese

Aged Manchego with Membrillo

Aged Cabrales with Fig Jam and Marcona Almonds

Dessert

Hazelnut-Brown Butter Cake
with sautéed pears and Frangelico cream