A spring menu for fund-raising

Little Gems with Yellowfin tuna, avocado & tangerine oil

Two toasts
Fava bean purée with mint
Fresh ricotta with green garlic & herbs

Fried young artichokes
with Piment d'Espelette & Pecorino

Straw potato cakes with smoked salmon,
crème fraiche & chives

Wild rocket & shaved fennel salad
with golden beets & orange vinaigrette

Baked Alaskan halibut with new potatoes, asparagus,
peas & chervil beurre blanc

or

Grilled Marin Sun grass-fed rib-eye
with green garlic potato puree, peas & morels

Rhubarb tart with whipped cream