STARTERS
Blackened Yellowfin Tuna – Nicoise Olive Tapenade – Saffron Aioli

Root Vegetable Chip – Fig Jam – Goat Cheese Mousse – Truffle Oil

Dungeness Crab Fritters – Fire Roasted Red Pepper Aioli

Spinach and Brie Quesadilla – Mango Compote

Mini Grilled Cilantro - Lime Marinated Shelton Chicken Tacos

Creamy Rancho Avocado Vinaigrette - Pico De Gallo

DINNER
1st Course

Heirloom Tomato and Buffalo Mozzarella Salad
Avocado – Red Onion - Basil – Balsamic Vinaigrette

2nd Course

Grilled Kobe Beef Burgers

Provolone - Lemon Garlic Caper Aioli – Housemade Pickles –
Skewered Imported Olives and Romaine

Warm Fingerling Potato Salad
Chanterelle Mushroom- Artichoke – Reggiano – Truffle Oil

Dessert Course

Individual Hot Chocolate Cake with Liquid Center –
Vanilla Bean Gelato – Carlsbad Berries