Appetizers

Albacore Carpaccio

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Sole Meuniere with Yuzu, Pickled Ginger, Shaved Asparagus

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St. Supéry Salmon Cakes with Arugula, Balsamic, and Meyer Lemon Crème Fraiche

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Oysters on Half Shell with Rhubarb Mignonette

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Grilled Mackerel with Radishes, Grilled Lemon, and Crackers

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Honey-Ginger Marinated Black Cod with steamed Bok Choy and Oyster Mushrooms

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Steamed Mussels in a Creamy Curry Broth with Dollarhide Raisins and Mustard Greens

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Seared Scallops on a Shaved Fennel and Green Olive Salad with Blood Orange Beurre Blanc

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Beet-Cured Trout Smorrebrod/Smorgas

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Winter Crudités with Warm Citrus-Herb Goat Cheese Dip

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