The menu this evening will feature:

Passed Hors d'oeuvres: Smoked Salmon with Wasabi Tobiko and Szechuan Peppercorns, Bodega Bay Dungeness Crab with Moroccan Preserved Lemon Rouge et Noir Brie with Walnuts, Hales Apples and Apple Blossom Honey

1st Course : Columbus Prosciutto with Asian Pears and Spiced Pecans

2nd Course: Grilled New York Steak with Rock Shrimp Remoulade and Grilled Fennel

3rd Course: Redwood Hill Crottin, Camellia and Fresh Chevre

Dessert: Meyer Lemon Tart with Quince and Passion Fruit Cream

Please Call to RSVP