Woodland themed Spring wine dinner

Smoked trout rillette with brown bread and chive

Flatbread with caramelized onion and fava bean puree

Fresh corn blini with quail egg, crème fraiche, and tarragon

Watercress soup with crispy bacon

Cedar planked salmon with French lentils, asparagus, and lemon brown butter

Venison chop with English pea puree, wild mushrooms, and jus

Dessert coupe with almond cake, Meyer lemon curd, huckleberry caramel, and whipped cream