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Flora Spring Lunch
March 14, 2007

~ Amuse ~

Dungeness crab with Meyer lemon tuile,
lemon crème fraiche, and cucumber sorbet

~ 1st course ~

Lemon Scented Geranium
with petite spring radish, baby fennel,
goat cheese fritters, and chardonnay vinaigrette

~ 2nd course ~

Lobster gratin with black truffles,
Blue foot Chanterelles, and Micro Burgundy Amaranth

~ Main course ~

RTrilogy braised Niman Ranch pork cheeks
with creamy corn grits, spring pea ragout,
and Trilogy – Red Eye Gravy

Grilled Sonoma County Lamb loin
with spring garlic fondue, petite heirloom roots
and Holy smoke Cabernet reduction

~ Dessert ~

An Appreciation of Chocolate