Appetizer
Salmon: Cured salmon, caviar, marinated Persian cucumber
Beef Tenderloin: Beef medallion, northern Iranian wild herb, Mediterranean green olives
Quail: Quail breast medallions, fresh pea jelee, golden raspberries-rhubarb reduction
Sweetbread: Seared sweetbread, prosciutto, shallot, cream, northwest wild red currants
Lump Crab: Garlic naan, lump crab meat, cilantro, curry-coconut sauce
Entree
Duck: Seared duck breast, wild plum, pomegranate, walnuts, herb, saffron risotto, asparagus
Scallop: Seared scallops, barberries, saffron, butter, acorn squash, freekeh
Salmon: Ora king salmon, sumac, blistered grape tomatoes, local honeycomb, charred lemon, quinoa, spinach, pine nuts
Lamb Chop: Spice crusted roasted lamb chop, quince, wild plum, turnip puree, roasted marbled potatoes
Seabass: Seared wild seabass, lingonberry beurre blanc, Blanton cherry basmati rice, broccolini
Desserts
Napoleon: Crispy phyllo dough, cream, orange blossom water, berries
Triple Chocolate Terrine: Flourless chocolate cake, dark chocolate mousse, white chocolate mousse, berries
Ice Cream: Saffron, pistachios, rose water, cream
Granitas: Lime juice, rice thread, cherry syrup
Goji Berry Crème Brulee: Fresh frozen goji berries, cream, berries