Entreés

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Herb crusted wild alaska salmon with dijon mustard sauce             

Pan-seared alaskan halibut with meyer lemon salsa and créme fraiche

Pan-seared duck breast with wilted greens and roasted grapes

Organic chicken breast with saffron risotto with pea shoots 

Charmoula hanger steak with black olive tapenade

Lemon zest ginger pork tenderloin with caramelized apples

Almond herb crusted rack of lamb with sheep feta salsa verde

Slow roasted short ribs with creamy polenta and sage

Beef tenderloin roast with porcini mushrooms, and horseradish sauce