First Course

Chilled Spring Pea Soup

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Faster Eggs Benedict

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Grilled Panzenella Salad

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Grilled Stone Fruits with Baby Arugula, Toasted Pine Nuts, Roasted Garlic and Basil Vinaigrette

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Herb and Garlic Marinated Summer Vegetables

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Herbed Dungeness Crab Cake with Meyer Lemon Aioli

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Warm Beet Salad with Greens and Pistachios

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Vegetable Wild Rice with Sage and Dijon Vinaigrette

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Sweet Potato Gnocchi

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Roasted Tomatillo Gazpacho with Dungeness Crab

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