SUNDAY

Breakfast
Omelet of Victoria Island asparagus and Gruyere
Oatmeal with dried fruits

Lunch
Roasted turkey breast, Hobb’s pancetta, gruyere, balsamic roasted red onions on ciabata bread
Fingerling potato salad

Dinner
Tartar of Bluefin tuna with spicy goyza crackers
Zellwood corn and crab bisque garnished with sherry crème fraiche
Grilled Hatfield Farm pork loin, Napa cabbage, sweet onion sauce and mustard jus
French Butter pears in kataifi with moscato broth and lemon verbena ice cream
Humbolt Fog chevre and honeycomb

MONDAY

Breakfast
Eggs Benedict, caviar and chive
Melon salad with yogurt-honey dressing
Brioche with jams

Lunch
Cioppino with market fresh seafood, crostini and rouille

Dinner
Marinated sardines on garlic crostata
Smooth gazpacho and Spanish olive oil
Sonoma dry jack enchiladas with roasted tomatillos and key limes
Caramelized  U-8 scallops, rock shrimp risotto and Meyer lemon emulsion
Cassia cinnamon scented fruits with creamy tapioca
Graviera of Skunk Hollow and quince membrillo 

TUESDAY

Breakfast
Brioche French toast with apples and pecans
Poached eggs and bacon

Lunch
Thai shrimp soup with coconut milk and kaffir lime leaf
Chicken curry with jasmine rice, chutney, toasted cashews and coconut

Dinner
Willapoint oyster, chive glacage and ossetra caviar
Pate foie blonde with toast, onions and pickled cherries
Bluefin tuna seared with licorice, szechuan peppercorn accompanied by ramps, chorizo, mizuna and onion tart with olive jus
Sableuse with Madagascar vanilla and moscato sabayon
Sumac Holmes with red oak lettuce

WEDNESDAY

Breakfast
Belgian waffles, whipped cream and fruit
Scrambled eggs with roasted tomatoes

Lunch
Peekytoe crab salad with avocadoes, heirloom lettuces and citrus-vanilla vinaigrette

Dinner
Onion tart with crawfish and olives
Grilled Victoria Island asparagus with pancetta, egg and Vermont Shepherd’s cheese
Milk fed veal with morels, swiss chard and foie gras-red wine jus
Pixie tangerines, Black Sphynx dates with espresso
Camembert with turnip tarte tatin and mizuna walnut salad

THURSDAY

Breakfast
Citrus strawberries and pomegranate salad
Buttermilk pancakes, butter and syrup
Chilled spiced coffee
Lunch
Fresh pappardelle with grilled lobster, asparagus, savory and mint
Dinner
Chestnut soup with black truffle emulsion
Endive and rocket salad with Terra Firma grapefruit
Bone-in filet mignon, Nueske’s applewood smoked bacon and Maytag blue cheese potato gratin
Cheese cake with spiced blueberries or licorice strawberries
Fourme D’hambert

FRIDAY

Breakfast
Bass Lake cheddar and scallion omelet
Fluffy biscuits with honey

Lunch
Smoked Tomato soup, chives and crème fraiche
Pan roasted tilefish, arugula, hearts of palm and tomato essence

Dinner
Duck confit with Napa cabbage, sweet onions and balsamic glaze
Fromage blanc, cauliflower, green garlic risotto
Beef short ribs with whipped potatoes, baby carrots and ginger jus
California citrus tart with passion fruit and sorbet
Laura Chenel and starthistle honey

SATURDAY

Breakfast
special requests today

Lunch
Albacore tuna Niçoise with poached quail egg, tender beans,
Russian marble potatoes and French olives dressed with champagne
Mustard vinaigrette

Dinner
Oysters in kataifi with ravigote
Quail breast en bouche with garlic cream and morels
Charred foie gras with cippolini, black mission fig and passion fruit-red wine sauce
Free range chicken breast stuffed with truffles under the skin, braised escarole and cream sauce
Pennsylvania spring lamb with chanterelle and sweetbread cabbage rolls, with thyme essence
Bing cherry clafoutis with starthistle honey ice cream
Ossau Iraty, Tete de moine and le Cliqot with walnut levain