Join SVCI’s Chef Paul Brown for a seasonal dining journey inspired by the beauty and abundance of mid-spring. This carefully curated multi-course menu features fresh produce, bright citrus, delicate handmade pasta, and richly layered main dishes, all crafted with Chef Paul’s signature focus on flavor, technique, and presentation. Enjoy freshly baked house focaccia with caramelized spring onion and salsa di parmigiano, chilled asparagus gazpacho with rock shrimp and lemon supremes, hand-made spinach agnolotti with English peas, pancetta, and chicken jus, pistachio and Meyer lemon crusted halibut with red pepper coulis, Snake River gold Wagyu grilled tomahawk with braised leeks and balsamic-shallot agrodolce, and strawberry crostata with freshly churned crème fraîche ice cream.