Celebrate the beginning of crab season with multi-course crustacean centric dinner. Executive Chef Bryan Jones has paired each mouth-watering course with a St. Francis wine creating an unforgettable evening that you won't want to miss!
Crab & Tarragon Gougères
Blue Crab Cakes
Crab & Artichoke Dip
Dungeness Crab Napoleon
Avocado | Piquillo Pepper | Salsify | Micro Cilantro
Risotto ai Frutti di Mare
Crab and Seafood Risotto
Beef Tenderloin | Dungeness Crab | Bernaise Sauce
Purple Cauliflower | Hasselback Potatoes
Meyer Lemon Meringue "Pie"
Lemon Curd | Vanilla Shortbread Cookie | Meringue
Cointreau Caramel Sauce | Candied Zest