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Early Spring Luncheon

Updated: Nov 9, 2018





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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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