YPO Spring Dinner


  • Osetra Caviar on Blini Cups
  • Grilled Proscuitto-Wrapped Asparagus with Smoked Mozzarella and Tomato Chutney
  • Caramelized Onion and Feta Tartlet
  • Ahi Tuna on Nori Rounds with Wasabi Peas


  • Full Belly Aparagus, burrata, santa cruz espresso balsamic
  • Rustic whole grain bread and olive oil

First Course

  • Spring pea soup, roasted poblano, cumin cream fraiche, old creek bacon

Second Course

  • Black sea bass, sweet parsnips, arrowleaf spinach, saffron-vanilla sauce

Third Course

  • Grass-fed petit filet, pommes anna, fava with panchetta, bordelaise


  • Pear Almond Tart