Hors D’oeuvres

Farmers Market Gazpacho

Strawberry Goat Cheese Bruschetta
with fresh thyme and baby arugula

Salad

Spring Baby Lettuce Salad
with a goat cheese crostini, pink grapefruit segments, dried cranberries and toasted walnuts with a pink texas grapefruit citronette

Entrée

Herb Marinated Airline Chicken Breast
pan seared and topped with a fresh fava bean salsa

Miso Marinated Black Cod
with a coconut red thai emulsion

Accompaniments

parsnip and yukon gold potato puree, roasted asparagus and artisan breads with a parmesan, garlic and basil dipping oil

Dessert

Strawberry Rhubarb Short Cake