Nibble Boards with local cheeses and Little Hat Creek Crackers.
Tempura soft shell crab over Gouda grits and smoked tomato butter.
Local spring greens with vinaigrette.
Braised beef cheek raviolo with spinach and ricotta, local spring vegetables, and charred spring onions.
Strawberry-rhubarb crisp with roasted strawberry-balsamic ice cream.
All courses paired with beers from Brewmaster/husband Mark Thompson.