Appetizer
Tuna Tartare with Fresh Avocado, Marinated Cucumber Salad, Ponzu Vinaigrette and Sesame Crisps
1st Course
Herb-seared Jumbo Sea Scallop topped with Crab Beurre Blanc and Petit Greens
2nd Course
Gazpacho with Mango Shrimp Ceviche
3rd Course
Heirloom Tomato, Avocado, Artichoke and Mixed Olive Salad with Goat Cheese and Lemon Oregano Vinaigrette
4th Course
Sesame Chili-seared Halibut topped with Tangerine, Kiwi, Jicama Relish
Shrimp-fried Rice and Lime Soy Vinaigrette
5th Course
Thai BBQ-lacquered Duck Breast served with a cold Chinese Noodle and Vegetable Salad tossed in Peanut Sauce
6th Course
Balsamic and Honey-glazed Flat Iron Steak with Roasted Shallots, Asparagus and Roquefort Sauce topped with Fried Onion Rings
7th course
Lemon Blackberry Soufflé with Vanilla Hibiscus Honey Mousse |
A Taste of San Francisco
