• spencerhochman

Early Spring Luncheon

Updated: Nov 9, 2018


Carrot Soup with Carrot Top Pesto and Walnut Oil

Winter Citrus with Roasted Beets, Wild Lettuces, Whipped Feta and Granola, Orange Poppy Vinaigrette

California Black Bass with Shrimp and Artichoke Farroto, Asparagus, Herb Puree, Olivada

Marin French Company Triple Creme Brie Cheesecake, Blueberry-Pomegranate Sauce, Rosemary Honey

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Spencer Hochman // Private Chef