Spring & Summer Second Course: Entrees Grilled Pequena Steak Spring Chimichurri | Romano Beans | Burst Cherry Tomato | 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 Grilled Shitakes | Snap Peas | Coconut Lemongrass Veloute Bison Tenderloin Pommé Pavé | Charred Carrots | Cherry Shallot Demi Glace Grilled SRF Pork Chop Fennel Seed Rub | Braised Giganté Beans | Seasonal Mostarda Airline Chicken Breast Wild Mushroom Ragout | Grilled Summer Turnips | Chicken Jus Herb Crusted Lamb Chops Warm Greek Potato Salad with Pepperoncini & Scapes Swordfish Loin Ginger Scallion Rice | Wilted Chard | Lemongrass Herb Gremolata SRF Prime Steak Hazelnut Romesco | Grilled Summer Vegetables | Parsley Pesto Miso Cedar Plank Halibut Charred Cauliflower + Carrot | Wild Rice Pilaf | Togarashi Butter Grilled Venison Rack Persian Rice | Wax Beans | Green Harissa Bluefin Tuna Green Rice | Pickled Cucumber Pok Choy | Housemade Chili Crisp A-5 Wagyu Olive Oil Confit Potato| 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 | Grilled Cauliflower | Grape Beurre Rose | Fresno Chili Grilled Mojo Chicken Cilantro Citrus Compote | Grilled Summer Vegetables | Chili Butter
