Sample Menus

To Start 

Cheese & Charcuterie Board

Paté | Cornichons | Olives | Fruits | Crackers 

Onion Jam Prosciutto Flatbread

Arugula | Shaved Pecorino | Balsamic Reduction

First Course

End of Summer Salad

Roasted Corn | Farmer's Market Tomatoes | Pine Nuts | Sumac Shallots | Crostini

Second Course

Lamb Meatballs

Avgolemono | Zucchini | Confit Carrot Puree

 Third Course

Filet Mignon

Mustard Crusted Potatoes | Broccolini | Red Wine Reduction

Dessert

Citrus Almond Cake

Figs | Fig Mascarpone Ice Cream

Salad

Garden Greens  

Fresh garden vegetables | Champagne Vinaigrette | Roasted Nuts

Side

Roasted Winter Vegetables 

Shallot Confit | Grilled Citrus 

Main I

Charred Octopus 

Chorizo | Heirloom Potato | Caper Relish | Preserved Lemon | Dill 

Main II

Pork Belly 

Bourbon Reduction | Grilled Radicchio | Apple Pear & Mustard Seed Vinaigrette | Green Onions 

Dessert

Chocolate Fondue  

Petit Macaron | Berries | Marshmallows

Amuse Bouche

Composed Beets

Confit Red Beet | Beet Puree | Pickled Yellow Beet | Rainbow Beet Chip | Finger Lime

Second Course

Oxtail Toast 

Maitaki Broth | Herb Salad 

Third Course

Corvina Seabass 

Celery Root Puree | Charred Leek | Romanesco | Pomelo Relish 

Dessert 

Layered Chocolate Fondue Cake

Blueberry Coulis | Petit Macaron | Berries

Amuse Bouche - SPLIT PEA SOUP  F a v a  b e a n s  |  C r i s p  s p e c k  |  L e m o n  t h y m e

STARTER - ASPARAGUS AND EGG  C a l i f o r n i a  D e l t a  A s p a r a g u s  |  P i c k l e d  q u a i l  e g g  |  M e y e r  l e m o n  a i o l i |  A r u g u l a

MAIN -  D i v e r  S c a l l o p  &  E n g l i s h  P e a s  |  P e a  t e n d r i l s  |  M a i t a k e  m u s h r o o m  &  s u n c h o k e  h a s h  |  B l o o d  s o r r e l 

DESSERT - STRAWBERRY  P i c k l e d  g r e e n  s t r a w b e r r y  |  S t r a w b e r r y  g e l e e  |  S h e e p s  m i l k  p a n n a  c o t t a 

STARTER: Beef Tataki -  Pickled rainier cherry | Horseradish buffalo mozzarella | Nasturtium

APPETIZER: Cured halibut |  Summer Corn | Tomato three ways | Basil and olive oil 

ENTRÉE: Chicken confit | Grilled peach and plum | Freekeh |  Salsa vert

DESSERT: Lemon balm granita | Blueberry cheesecake | Stone fruit compote

 M O N D A Y  Pork Tenderloin | Lentils | Sweet Potato & Apple 

 T U E S D A Y  Whole Roasted Chicken | Green Beans | Heirloom Potatoes 

 W E D N E S D A Y  Pad See Ew | Cucumber Salad 

 T H U R S D A Y  Braised Farro | Sauteed Shrimp | Tomato & Carrot 

 F R I D A Y  Mapo Tofu | Mixed Vegetable | Brown Rice 

 F I R S T C O U R S E - Arancini & Summer Corn 

 S E C O N D C O U R S E - Tomato Varietals | Humboldt Fog | Lemon Verbena 

 T H I R D C O U R S E - Heirloom Carrots Two Ways | Zabuton Wagyu | Pickled Shallot 

 F O U R T H C O U R S E - Ahi Tuna | Smoked Paprika | Romanian Potatoes 

 F I F T H C O U R S E - NY Cheesecake | Cherries & Port 

 APPETIZER - Citrus Supremes | Dungeness Crab | Brioche Toast | Soubise | Watercress 

ENTRÉE - Toasted Sage | Wagyu Ribeye | Spiced Lentils | Braised Greens 

DESSERT - Tuxedo Cake | Pomegranate Fluid Gel | Candied Hazelnuts