Sauteed prawns, angel hair pasta, sundried tomato and Chardonnay cream sauce

Tuna tartare

Thai green curry with shrimp and scallops

Sauteed duck with raspberry vinaigrette

Roasted Sonoma rack of lamb with a pistachio gremolata

Steamed asparagus with eggs

Short ribs with cauliflower puree

Cashew encrusted rack of veal

Duck breast with carrots, cabbage and grapes

Grilled pork tenderloin medallions