Lyford House Early Summer Plated Dinner

UPON ARRIVAL

Hog Island Oysters with Meyer Lemon Mignonette

AMUSE

Blue Cheese and Pecan Mousse and Roasted Red Beets atop Sun-dried Blood Orange Slice

PLATED SALAD

Arugula with Toasted Almonds, Golden Raspberries, Citrus Vinaigrette
Nicasio Valley Creamery Foggy Morning

ENTREÉ CHOICE

Maple grilled pork tenderloin with lemon thyme, cherry balsamic and roasted grape sauce

over grilled summer squashes and creamy herbed polenta

Grilled chicken breast with confit of meyer lemons, fresh tarragon and verjus

over grilled asparagus and nigella seed over warm orzo

Risotto with asparagus, spinach, melted leeks, and spring peas

finished with italian butter beans, Bellwether ricotta and basil oil

ON THE TABLE

Salt and Pepper Creme Fraiche Biscuits

DESSERT

Dark Chocolate Cake with Cape Gooseberry Sauce