Ut Prosim Dinner Program

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FIRST COURSE Spring Stracciatella Salad

Mixed Greens with Frisée, Snap Peas, Radish, Carrots, Haricots Verts, Stracciatella and Charred Shallot Herb Vinaigrette served with Focaccia Crostini SECOND COURSE Asparagus Ricotta Agnolotti Asparagus-Ricotta Agnolotti with Roasted Garlic Shrimp, Spring Vegetables, Asparagus Cream and Calabrian Chile Crisp THIRD COURSE Short Rib and Black Cod Braised Short Rib served with Maitake Mushroom Demi-Glace, Ginger Scallion Rice, Roasted Vegetable Bundle, paired with Miso Glazed Black Cod DESSERT Key Lime Tartlets Graham Tart Shell with Key Lime, Raspberry Whip and Berry Coulis Strawberry Rhubarb Cheesecake Strawberry Rhubarb Cheesecake with Whipped Strawberry Ganache, Crispy Rhubarb and Salted Graham Crust Chocolate Cake Mini Layer Cake with White Mocha Buttercream and Dark Chocolate Feuilletine Crunch

WINE Domaine Fouassier Sur Le Fort Sancerre Sancerre, Loire Valley, France Vina Cobos Cocodrilo Corte by Paul Hobbs Cabernet Blend Mendoza, Argentina