Cusp of Spring Dinner Party

PASSED HORS D’OUEVRES

Douglas Fir Bruschetta
mascarpone, douglas fir pistou, blueberries & candied ginger

Opah & Grapefruit Ceviche
with avocado, lime, fennel & pollen

FIRST COURSE

Fennel Lovers Salad
baby lettuces, fennel seed-pistachio brittle, fennel bulb, fresh horseradish,
chevre & lemon buttermilk dressing

MAIN COURSE
choice of

Preserved Lemon Chicken
dried apricots, green olives, honey,
cous-cous pilaf & fresh chermoula

Deep-Sea Scallop Garden
 green pea puree, maitake mushrooms, baby carrots,
herb oil & mache

Cauliflower Steak
with tahini-honey cream, morrocan roasted carrots,
french lentils & chermoula

DESSERT

Pistachio Cake
with rosewater swiss buttercream & candied rose petals