Appetizers

AHI TUNA “POKE” ON CRISP CORN CHIP, AVOCADO-CHILI PUREE AND CILANTRO CORN SALSA

ROASTED ASIAN DUCK TOSTADA, HOISIN, SHREDDED CABBAGE AND MANGO SWEET ONION CHUTNEY

TOMATO-GOAT CHEESE TARTS WITH BASIL AND VIRGIN OIL EMULSION

MINITURE RUBENS WITH CREAMY THOUSAND ISLAND AND ONION MARMALADE

PETITE CLAM CHOWDER “BOWLS” WITH CHEDDAR AND TABASCO

FLAT BREADS WITH GORGONZOLA, SAGE, WALNUT AND “SPECK PROSCUITTO”

QUESADILLA WITH WHITE CHEDDAR, ROASTED POBLANO, CHIPOTLE CHICKEN AND PAPAYA SALASA

SMOKED SALMON ON SILVER DOLLAR CORN CAKES WITH CHIVE CRÈME FRAICHE

PETITE STEAK SANDWICHS WITH HORSE RADISH CREAM AND ROASTED GARLIC SPREAD

SESAME CONES FILLED WITH PREMIUM AHI TUNA

PAN SEARED SOFT CORN CAKE AND BRULEED AHI TUNA SASHIMI with ginger crème fraiche and spicy avocado crema

LOBSTER, CORN AND POTATO CHOWDER

TUTTI FRUITTI FARMS HEIRLOOM TOMATOES with three cheeses, Burrata, home made ricotta and fresh mozzarella with EVOO,

TOM SHEPHERDS TENDER GREENS with shaved white onions, toasted walnut
dressing & a ‘shower’ of Maytag blue cheese

CRUNCHY SAUTEED WARM CAMBAZOLA CHEESE, young Boston bib lettuce, G Smith apple, marcona almonds, shaved fennel and red onion, shallot vinaigrette

SALT ROASTED ORGANIC RED AND GOLD BEETS with coach farm goat cheese, micro greens, oven cured tomato vinaigrette, basil essence and black gold

BELGIAN ENDIVE, julienne spinach, toasted pistachios, gorgonzola cheese, aged sherry vinegar-whole grain mustard dressing and pistachio oil

ROMAINE HEARTS, creamy garlic dressing, shaved Reggiano cheese, roasted cherry
tomato-anchovy bruschetta

ROASTED ASPARAGUS AND PORCINI MUSHROOM TART with caramelized onions, double smoked bacon and Fontina cheese

Flat Breads

PROSCIUTTO DE PARMA, rosemary crust with sweet and sour fig jam, gorgonzola cheese and arugula

MARGHERITA fresh mozzarella, tomato sauce and basil

SMOKED SALMON fried capers, crème fraiche, shaved red onions, gremolata and chive oil

FOUR CHEESE, homemade ricotta, mascarpone, mozzarella and gorgonzola Cheese with marcona almonds and smoked tomato vinaigrette

Salads

BELGUIM ENDIVE, SHREDDED SPINACH, MAYTAG BLUE CHEESE, TOASTED PISTACHIO AND GRAIN MUSTARD DRESSING

BABY SPINACH SALAD WITH CANDIED WALNUTS, GORGONZOLA, SLIVERED SWEET ONION AND COUNTRY VINIAGRETTE

GRILLED ROMAINE HEARTS WITH GARLIC PRAWNS, SHAVED ASIAGO CHEESE AND ROASTED CORN CHOW CHOW

BABY ARUGULA SALAD, TOASTED PINE NUTS, BABY ROMA TOMATO, SHAVED PARMESAN AND LEMON DRESSING

THE WEDGE “CLUB” WITH BLUE CHEESE, DICED TOMATO, AVOCADO, DOUBLE SMOKED BACON AND VINIAGRETTE

THICK SLICED HEIRLOOM TOMATO, BURMUDA ONION, FRENCH FETA, FRESH OREGANO AND VINIAGRETTE

First Courses

PAN FRIED SHREDDED GOLD POTATO CAKE, SEARED FOIE GRAS, WARM FIG-MAUI ONION JAM AND CRISPY GINGER

LUMP CRAB AND AVOCADO CHARLOTTE WITH OVEN CURED TOMATO CONFIT AND CHILLED LOBSTER CREAM

SPICY BOUDIN BLANC, ROASTED CHILE RAJAS, SOFT CORN MASA AND CHIPOTLE SAUCE

PETITE PAELLA WITH WARM FLAT BREAD

RICE PAPER WRAPPED SMOKED DUCK AND NAPA CABBAGE WITH PEANUT AND GINGER SAUCES

SEARED SLICED HAMACHI TUNA, WASABI GREEN RICE, CARAMELIZED KUMQUAT-ORANGE JAM AND GINGER-BLACK SESAME SAUCE

BLACK SPAGHETTI with Rock Shrimp, Spicy Salami Calabrese and Green Chiles sauce

POTATO GNOCCHI “PILLOWS” with braised veal and pork meatballs,
tomato-porcini Ragu and Il Boschetto al tartufo

LINGUINE AND CLAMS with pancetta, flat leaf parsley, hot chilis and EVOO

BEEF CHEEK RAVIOLI with crispy leeks and Black Truffles

SWEET RICOTTA LUNA with EVOO, chive blossoms, organic grape
tomatoes and crushed garlic

PROSCIUTTO DE PARMA, rosemary crust with sweet and sour fig jam, gorgonzola cheese and
arugula

MARGHERITA fresh mozzarella, tomato sauce and basil

SMOKED SALMON fried capers, crème fraiche, shaved red onions, gremolata and chive oil

FOUR CHEESE, home made ricotta, mascarpone, mozzarella and gorgonzola cheese with marcona almonds and smoked tomato vinaigrette

Main Courses

ROASTED FILLET OF BEEF WARM POTATO CAKE, GARLICKY SPINACH-SHIITAKE MUSHROOM SAUTE, CRISPY ONIONS AND CABERNET REDUCTION

BBQ LOCAL CARPENTER RANCH SQUAB, SOFT PARMESAN POLENTA, ROASTED ASPARAGUS, CARAMELIZED SHALLOT-THYME CHUTNEY AND HERB JUS

SEARED DIVER SCALLOPS, LOBSTER MASHED POTATO, “VEGETABLE PEARLS” LOBSTER VEAL REDUCTION AND POTATO WAFERS

LOCAL SEA BASS POTATO SCALED WITH JULLIENE VEGETABLES AND SHALLOT-THYME BUTTER

VEAL LOIN CHOPS, MUSHROOM RISOTTO, BRAISED GREENS, ROSEMARY-GARLIC SAUCE

WHOLE STRIPE BASS FENNEL-SWEET ONION ROASTED, TOMATO”WATER” AND SUN CHOKE PUREE

THICK CENTER CUT SWORD FISH, ROASTED WITH FINGERLING POTATO, ASPARAGUS AND SWISS CHARD, CHAMPAGNE-CHIVE SAUCE

WILD SALMON SPICY RUBBED AND GRILLED, CORN CAKES, ROASTED CHILI, SWEET PEPPER AND BUTTER BEAN SALSA

PORCINI BRAISED POLPOTTE with creamy pecorino romano polenta, caramelized fennel and swiss chard, crunchy onions and natural jus

PAN ROASTED SEMOLINA DUSTED SEA BASS chorizo-scallion potato cake, shredded organic vegetable and lump crab salad, charred sweet onion and semi dried tomato vinaigrette

GRILLED SMOKED BONELESS CHICKEN “sandwiched” with braised spinach, Fontina cheese and roasted Roman style artichokes with preserved Myer lemon, caper berries, caramelized garlic and infused lemon EXOO

BRAISED KOBE BEEF POT ROAST truffle mashed potato, herb potato wafers and truffle red wine sauce

SIX HOUR SLOW COOKED SICILIAN STYLE PORK, warm fingerling potato and leek confit, demi glace braised apples and sage

GRILLED SWORDFISH, caramelized corn, fava beans, sweet peppers and pancetta with parsnip-flat leaf parsley puree and mascarpone-mushroom emulsion

GRILLED BONE IN BEEF RIB CHOP, crisp rostii potato cake, rapini and meat jus

SEARED DIVER SCALLOPS, crispy braised oxtail and endive, with baby mache, EVOO & semi dried gold grape emulsion

BRICK OVEN BAKED PAELLA, fresh fish, mussels, manila clams, shrimp, roasted chicken, chorizo, lobster broth and saffron rice

Dessert

MEYER LEMON TART

COUNTRY STYLE APPLE OR PEAR CROUSTADES

INDIVIDUAL CHEESE CAKES

TUXEDO STEM BERRIES

PETITE RASPBERRY-CHOCOLATE ROULADE

CRÈME BRULEE WITH CINNAMON-SUGAR DUSTED DIPPING CHIPS

WARM CHOCOLATED CAKES WITH CRUNCHY HAZELNUT TUILLE AND TAHITIAN VANILLA BEAN GELATO

FRESH CHERRY CLAFOUTI

CRUNCHY PHYLLO NAPOLEON WITH CARAMELIZED FRUIT AND CHANTILLY CREAM