Salad:

Baby Greens with Grilled Watermelon, Feta Cheese, Roasted Rainbow Tomatoes w/ Citrus Vinaigrette and Candied Pistachios

Entrée:

Himalayan Sea Salt and Black Pepper Seared Filet Mignon
Celeriac & Charred Spring Onion Mousseline, Roasted Garlic & Meyer Lemon Asparagus w/ Smoked Red Wine Demiglace

Dessert:

Raspberry Blackout Trifle with Chambord Scented Berries & White Chocolate Mousse

Vegetarian Option

Vegetarian Cassoulet with Mushrooms, Rainbow Chard, and Plant-Based Sausage