SERVED DINNER

FIRST COURSE
Butter Lettuce, Grapefruit, Avocado, Dungeness Crab, Chives,
Tarragon Vinaigrette

SECOND COURSE
Sea Bass, Truffled Potato Cake, Braised Swiss chard, Slow Roasted Sungolds
Cabernet Braised Short Ribs, Gorgonzola Polenta, Glazed Rainbow Carrots

DESSERT
Crème Brûlée, Port-Infused Figs