Starters

- Seared Scallops on Asparagus with a Pomegranate Reduction
- Wild Duck Salad with Molasses, Shaved Carrots & Frisée
- Chino Farms Organic Salad with Anjou Pear, Goat Cheese Crouton,
   Caramelized Macadamia Nuts
- Thai Chicken Soup with Coconut Milk and Lemongrass

Main Course

- Wild King Salmon with Roasted Yellow Squash, Onion Risotto
- Sautéed Veal Medallion with Morels, in a Sherry Cream Sauce,
   Sun-dried Polenta Diamonds
- Muscovy Duck Breast, Maple Syrup Sautéed Leek, Wild Rice Pancake
- Garlic Herb-Crusted Colorado Rack of Lamb, Port Wine Reduction,
   Artichoke Hearts and Chard
- Shiitake-crusted Beef Tenderloin, Garlic-creamed Yukon Gold Potatoes

Dessert

- Braised Pear in Pomegranate Syrup
- Mini Chocolate Terrine with Candied Hazelnuts
- Bourbon Vanilla Crème Brûlée, Warm Chocolate Timbal
- Chocolate Pecan Tart with Caramel Gold Leaf Garnish