Heirloom Tomato & Burrata Salad
Local heirloom tomatoes, basil oil, aged balsamic, micro greens
Ahi Tuna Tartare
Avocado, sesame soy dressing, crispy wontons, yuzu aioli
Lobster Bisque
Rich shellfish broth, crème fraîche, chive oil
Grilled Pacific Seabass
Lemon caper beurre blanc, roasted baby vegetables, saffron rice
Free-Range Chicken Paillard
Arugula, shaved fennel, cherry tomatoes, preserved lemon vinaigrette
Wild Mushroom Risotto (V)
Parmesan, truffle oil, crispy leeks
Meyer Lemon Tart
Toasted meringue, raspberry coulis
Chocolate Pot de Crème
Espresso cream, sea salt, cocoa nib crumble
Seasonal Sorbet Trio
Fresh berries, mint
Citrus-marinated local rock shrimp with avocado mousse, micro-greens & a light chili-lime vinaigrette
Roasted beet & goat-cheese salad with arugula, toasted pistachios and a white-balsamic reduction
Warm ciabatta crostini with wild mushroom ragout, Parmesan-crisps and truffle oil drizzle
Pan-seared Pacific sea bass on saffron-risotto cakes, baby spinach and citrus-beurre blanc
Grilled rib-eye (8 oz) with rosemary-garlic compound butter, fingerling potatoes and seasonal vegetables
Butternut-squash-cavatelli pasta in sage-brown-butter sauce, topped with toasted walnuts and ricotta salata
Valrhona dark-chocolate mousse dome with raspberry coulis and almond crumble
Seasonal berry panna cotta with shortbread cookie and mint-leaf garnish
Classic crème brûlée with fresh berries and vanilla-bean tuile