Beef Tenderloin with Shiitake Cream Sauce, Steamed Artichokes with Lemon Hollandaise, Gruyere Mashed Potatoes and Chocolate Souffle
Phyllo Wrapped Asparagus, Mixed Bitter Greens with Blood Orange Vinaigrette, Crab Spaghetti, Meyer Lemon Tart
Poached Shrimp with Lemon Horseradish Sauce, Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini, Rib Eye Steak with Red wine Pan Sauce and Chocolate Tres Leches Cake
