Roasted Fiddlehead Ferns

Baby Greens, Garden Strawberries and Calamata Olive Purée

Chilled Leek and Yukon Gold Potato Soup

Parmesan and Chive Biscotti

Herb Crusted Onaga (Hawaiian Red Snapper)

Caper Popcorn and Kafir Lime Jus

Lemon Lime Cheesecake Bar

Stewed Wild Strawberry and Rhubarb, Coconut Florentine