Spring & Summer Second Course: Entrees Grilled Pequena Steak Spring Chimichurri | Romano Beans | Crispy Smashed Potatoes Steelhead Trout Pea Trio | Spring Asparagus | Lemon Beurre Blanc | Chive Oil Grilled Leg of Lamb Currant & Pine Nut Rice Pilaf | Grilled Artichokes | Lamb Jus | Mint Achiote Chicken Spanish Rice | Lime Aioli | Pico de Sofrito Grilled Redfish Roasted Cabbage | Cauliflower Puree | Compound Lemon Butter Bison Tenderloin Pommé Pavé | Charred Carrots | Cherry Shallot Demi Glace Grilled SRF Pork Chop Braised Giganté Beans | Stout Braised Red Cabbage Airline Chicken Breast Morel Mushroom Ragout | Charred Carrots | Chicken Jus Herb Crusted Lamb Chops Warm Greek Potato Salad with Pepperoncini & Scapes Swordfish Loin Scallion Ginger Rice | Grilled Broccolini | Chilli Butter Grilled Hanger Steak Hazelnut Romesco | Grilled Summer Vegetables | Parsley Pesto Miso Honey Cedar Plank Halibut Charred Cauliflower | Togarashi Butter Grilled Venison Rack Persian Rice | Wax Beans | Green Harissa Bluefin Tuna Crispy Rice | Grilled Shiitake | Pickled Cucumber | Housemade Chili Crisp A-5 Wagyu Chantrelle Mushrooms | Charred Broccoli | Pea Jus | Fresh Horseradish Green Curry Spatchcock Chicken Jasmine Rice | Cabbage Carrot & Herb Slaw Bison Tenderloin Huckleberry Beet Pureé | Celery Root | Pea Shoots | Scallion Soubise Roasted Squab Pommé Royalé | Pok Choy Carrots | Grape Beurre Rose | Fresno Chili Grilled Mojo Chicken Cilantro Citrus Compote | Grilled Vegetables with Chilli Butter
