Spring Dinner by the Sea

Hors d'oeuvres

Thai Spicy Beef Salad in Cucumber Cups

and

Fried Arancini with Parmesan and Truffle
Stuffed with Spring Morels and Fresh Peas

First Course

Spring-Dug Parsnip Vichyssoise, Cucumber, Coarse Sea Salt, Chive Oil

Entree

Hoisin Glazed Beef Tenderloin with Sautéed Chinese Greens,
Wasabi Scallion Mashed Potatoes, and Sweet Ponzu

or

Pan Roasted Halibut with Ricotta Gnocchi, Marinated Rock Shrimp,
Green Garlic, Smokey Bacon and Fava Beans

Dessert

Fresh Strawberry Shortcake