Hamachi crudo with beet and basil-seed caviar
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Butter-braised lobster tail and fingerling potatoes
Cranberry sauce working!
Basil-seed caviar with socca bread blinis
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Blackberry semifreddo, Utah peaches
Grilled Utah Peaches and Herb Salad with Melon
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King trumpet mushroom "scallops," smoked tomato-maple beurre blanc
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Charcuterie board composed of Chef Matt's charcuterie and local and regional cheeses
Sous-vide chimichurri steak with quick-pickled tomatillos and cilantrol flowers
Spring Salad - asparagus, morels, and fiddlehead ferns
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All dishes prepared by Chef Matt Nelson

 

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