Appetizers

LOBSTER & SWEET CORN BISQUE
spring mushrooms

TOMATO & FENNEL SOUP
robiola "grilled cheese" sandwich

BUTTERMILK BIBB SALAD
pickled red onion, pecans, bacon & point reyes blue cheese

MIXED BABY GREENS
marinated tomatoes, shaved fennel, bucheron goat cheese,
dried apricot & aged sherry vinaigrette

TEMPURA CALAMARI
ahi amarillo

Entrées

GARGANELLI
lobster sausage & broccoli rabe

SEARED BIGEYE TUNA SALAD
fingerling potatoes, picholine olives, favas & egg vinaigrette

SHRIMP CAESAR SALAD
hearts of romaine, white anchovy, brioche croutons & soft boiled egg

OAK ROOM "CHOPPED" CHICKEN SALAD
black beans, corn, tomatoes, avocado & crisp wontons

PAN SEARED WILD SALMON
crushed fingerlings, watercress & horseradish butter

Desserts

ALMOND TART
vanilla ice cream & chocolate sauce

COOKIE PLATTER
TRIO OF ICE CREAMS & SORBETS

EXECUTIVE CHEF ERIC HARA
PASTRY CHEF AMADOU LY