Pinot Noir, Sauvignon Blanc and Rose

Organic Little Gem lettuce, Orange and grapefruit segments, Marcona almonds, Chioggia Beets, Feta cheese and a lemon-shallot vinaigrette

Salmon filets coated with cornmeal, sauteed and served with lemon-caper tartar sauce

A gluten free lasagne made with layers of thinly sliced potatoes, portobello mushrooms, herbed ricotta and Swiss chard served with a smoked tomato sauce

Grilled Certified Angus beef tenderloin served with a chimmichurri sauce

Shredded Watercress, fennel, cabbage, carrots, red onion, bell peppers tossed with fresh picked Dungeness Crab and a lemon-celery seed vinaigrette

Broccolini roasted with garlic confit, olive oil, chili flakes and lemon

Yukon Gold potatoes roasted with rosemary and olive oil

Chilled salad of lentils, chickpeas and raw riced cauliflower mixed with lemon juice. olive oil. parsley, mint, tomatoes and cucumbers.

Pineapples, mango, kiwi, papaya tossed with lemon, sugar, jalapeno and mint served with a home made coconut sorbet