Cider Battered California Halibut with Pepperberry Aoili
Marin Rouge et Noir Schloss Cheese on Squaw Toast with Poached Pears
Sheltons Chicken Croquettes with Honey Mustard Dipping Sauce
Sweet Pea Frittata with Ricotta
Rhubarb Tartletts with Thyme and Savory Pecans
Marinated Tomatoes with Fresh Mozzarella and Basil

Wilted Frisee with Fingerling Potatoes, Dill Havarti and White Wine Vinaigrette
Certified Farmers Market Greens with Spiced Pecans and Pablano Sherry
Vinaigrette
Chopped Field Greens with Cherry Tomatoes, Avocado and Muscat Vinaigrette
Spinach with Mango, Avocado, Green Onions and Boysenberry Vinaigrette
Cabbage, Fennel and Tomato Slaw with Sherry Mustard Vinaigrette
Certified Farmers Market Greens with Grilled Pineapple and Champagne
Vinaigrette

Sheltons Chicken Fajitas with Onions, Peppers, Cabbage and Pablano Lime Glaze
Grilled Yolo Farms NY Steak with Yellow Peppers and Thyme Demi
Troll Caught Mexican Seabass Baked with Lemons and Dill
Mustard Crusted Boyton Farms Pork Loin with Red Grapes and Natural Jus
Sheltons Turkey Medallions in Fresh Cherries and Onions
Boyton Farms Pork Medallions with Fennel Mustard Butter and Grilled Radicchio
Troll Caught Sturgon with Watercress Aioli
Sheltons Chicken Thighs Broiled with Lemon Parsley Rub
Troll Caught Halibut with Pink Peppercorn Crust and Sherry Wine Reduction

Potato Gratin with Roasted Leeks and Fiscalini Cheddar
Penne Pasta with Asparagus Tips and Tarragon in Oro Loma Olive Oil
Roasted New Potatoes with Capers and Rosemary
Braised Red and Yellow Swiss Shard Greens with Toasted Caraway Butter
Broiled Mélange of Spring Vegetables (carrots, peppers, zuch, green beans,
mushrooms)
Warm Potato Salad with Bacon and Fresh Chives
Sautéed Haricot Verts with Oranges and Red Onions
Steamed Rice with Green Onions, Spring Peas and Lemon
Baby Squash with Cherry Tomatoes, Capers and Leeks