Welcome
Menus
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Summer family style
Pre bite
Tempura shrimp, ponzu, shiso
corn-crab fritters, Spicy aioli
Blistered Shishito peppers
Family style
Warm focaccia , and butter for the table
Summer greens, sherry vinaigrette
cucumber, radish, nectarines, Garlic croutons
Heirloom tomato salad, Avocado, aged balsamic
Local olive oil, Basil
Mushroom Polenta, Herbs, aged Parmesan
Grilled Vegetables
Grilled NY steaks, Chimichurri, & Caramelized onion jus
Peach tart, Vanilla Ice cream, Honey Caramel
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Summer 3 Course
Small bites
Truffle infused goat cheese croquettes
Local wildflower honey, apple
Tempura onion and prawns, Sweet chili dipping
Chorizo filled Lebanese date, Chimichurri, feta
Ahi Tartar, plantain chip, avocado, fresno chili
Toasted brioche rolls and Salted Butter for the table~
One
Peach Caprese, buratta, aged balsamic, summer greens
local olive oil, Basil, focaccia croutons, cucumber
Two
Grilled New York Steak,Wild mushrooms, Madiera jus
Celery root Grattan
Sautéed Savoy Spinach, Baby carrots & squash for the table
Intermezzo
Shaved Strawberry-Lime ice spoons
Three
Warm Flourless venezuelan chocolate cake, Honey caramel
Whipped vanilla creme fraiche, hazelnut praline
berries
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Summer 4 course
Small bites
Proscuitto wrapped Heirloom tomatos, olive oil, smoked soy
Truffle infused goat cheese croquettes, wildflower honey, apple
Tempura Lobster with avocado, Sweet chili dipping, ponzu
Hamachi crudo, White Shoyu, tobiko, Mango, Sesame cracker
Charred octopus, Baby potato, Amarillo chili aioli, olive
Warm Baguette and sea salted Butter for the table
One Course
Charred corn and crab fritter soup, summer truffles
Spanish Olive oil, Fried tarragon, Sheeps milk yogurt
Second Course
Wild mushroom and duck confit Mac n’ cheese
Aged pecorino, focaccia crostini
Third course
Pan Seared Local Halibut, Lemon-Basil Beurre blanc
grilled Summer squash
Intermezzo
Shaved Strawberry ice Spoon
Fourth course
Nectarine Galette, Pistachio praline
Strauss Family farms vanilla ice cream
Cardomom Shortbreads for later
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Summer 5 course
Hors d’oeuvres
Tempura rock shrimp,Tangerine ponzu, togorashi
Lobster fritters, Spicy ketchup
Moroccan spice lamb meatballs, pomegranate glaze, mint
Truffle infused goat cheese croquettes, apple, Local honey
Warm Brioche rolls and sea salted butter for the table
One
Winter greens salad, Shaved radish, Avocado, brioche croutons
Ricotta salda,grilled persimmons, Aged Sherry vinaigrette
Two
Seared Diver Scallop, orange-saffron sauce
Peach-Cucumber Salad, Hydro cress
Three
Hand Made orecchiette pasta
Italian Sausage, Broccoli d’checcio
Chili flakes, Aged Parmesan
Toy box tomatoes
Four
Moroccan Spice Lamb loin chop, Pomegranate glaze
Red quinoa- Stonefruit Tabouli, micro mint
intermezzo
Shaved Tuscan Melon ice spoon
Five
Chocolate Pots d’creme
Pistachio-Cardomom Shortbread cookie
Caramelized baby banana
Creme chantilly
Cocoa nib -Orange truffles
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Fall Family style
Bites
Roasted fingerling potatoes, Herb aioli
Thai Style chicken wings, Mai ploy
Truffle infused Goat cheese croquettes, honey, apple
Family style
Warm Baguette and butter for the table
Fall greens salad, sherry vinaigrette, brioche croutons
Pear, feta, hazelnuts
Roasted Chicken, Romesco
Grilled Pork Tenderloin, Chimichurri
Ratatouille
Creamy mashed potatoes
Medley of oven roasted carrots, squash, kale
Dessert
Caramelized Apple Galette
Vanilla ice cream
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Fall 4
Small bites
Corn-Crab Pakora, Tamarind sauce
Truffle infused goat cheese croquettes
wildflower honey, apple
Tempura Maui onion, Spicy Ketchup
Chorizo filled Lebanese date, Chimichurri, Cotija
Warm brioche rolls and sea salted butter
One
Lobster-avocado salad, fuyu persimmon, pepitas
Fall greens greens, lemon-chive dressing
Brioche croutons
Two
Seared Diver Scallop, orange-saffron sauce
Smoked bacon, parsnip, delicata squash hash
Three
Grilled Filet mignon, Wild mushrooms, Madiera jus
Celery root-potato puree
Carrots for the table
Intermezzo
Strawberry granita
Four
Caramelized apple Gillette, vanilla whipped Creme fraiche
Berries
Chocolate truffles for later
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Fall 5
Small bites
Wasabi Deviled Quail Egg, tobiko
Truffle infused goat cheese croquettes, wildflower honey
Tempura Maui onion rings, Spicy Ketchup
Ahi Tar tar, Plantain chip, Fresno Chili, Mango
One
Crab avocado salad, Cucumbers, Pepitas
Fall greens, Meyer-miso lemon dressing, Herb aioli
Brioche croutons
Two
Seared Diver Scallop, orange-saffron sauce
Delicata Squash, Smoked bacon hash
Three
Hand Made orecchiette pasta
Italian Sausage, olive, tomato cream sauce
Chili flakes, Aged Parmesan
Four
Duck Confit, Wild Huckleberries
Black lentils, tiny carrots
Intermezzo
Shaved Manderine ice spoon
Five
Valrhona Chocolate Pots d’creme
Warm Peanut butter cookies
Caramelized baby banana
Almond Shortbread cookies for later
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Winter Family style
apps
Truffle goat cheese croquettes, local honey, apple
Ahi Tar tar, Plantain chip, avocado, fresno chili
Thai chili glazed fried chicken wings, coriander
warm brioche rolls with sea salted butter
Family style
Butterleaf Salad with Feta, focaccia crostini’s, candied spiced pumpkin seeds, pear
cucumber, red wine pickled shallots
aged sherry vinaigrette
Grilled NY steak, chimichurri
roasted root vegetable
Pan seared sea bass
Meyer lemon-Saffron butter
Creamy mashed potatoes
Roasted winter vegetables
Sautéed rainbow chard
Caramelized Apple galette with Tahitian vanilla whipped cream
honey caramel and raspberry
Winter three course
Small bites
Cornmeal battered Chantrelle mushrooms, Herb aioli
Tempura winter squash, ponzu, matcha salt
Mini Dungeness crab cakes, Spicy TangerineYogurt
~Warm mini cheddar corn bread muffins with honey butter for the table~
Pre bite
Artichoke Veloute, Spanish olive oil
Smoked paprika cracker, bay scallop
One
Baby Red Romaine Caesar salad, Garlic Croutons
Aged Parmesan, Spanish White anchovy
two
Grilled New York Steaks with Horseradish sour cream and Teriyaki steak sauce
Charred Bok Choy, Celery root Grattan
Sautéed spinach, Squash for the table
Inter mezzo
Tangerine Ice
three
Chocolate pots de creme
warm peanut butter cookies
Berries, Whipped cream
Winter 4 course
Herb roasted french fingerlings, Herbs, romesco
Truffle infused goat cheese croquette, wildflower honey, apple
Wasabi Deviled quail eggs, tobiko, pickled Shallot
Tempura battered shrimp, tangerine ponzu
Warm brioche rolls and butter for the table
Bouche
Smoked duck, pear, endive, honey-soy reduction
Citrus, fried basil
1st course
Celery root-Artichoke soup, creme fraiche
Black truffle toasted brioche, local olive oil
Vadovan spice
2nd course
Petite Fall greens, lobster, avocado, cucumber
Meyer Lemon-Miso dressing, Pepitas
3rd course
Pistachio crusted rack of lamb, Pomegranate-orange jus
Tabouli, Sauteed rainbow chard
Sautéed Chard and baby carrots for the table
Intermezzo
Shaver ginger-pear ice spoons
4th course
Chocolate Ganache tarts, Caramelized Baby Banana
Honey Caramel, berries, Hazelnut praline
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