| R3 |
$12.50 |
Market selection of organic radish carpaccio, roquefort cheese and red apples all dressed with apple cider vinegar, raw honey and petite peppery sprouts |
| Pacific Yellowtail Poke |
$14.00 |
Sashimi grade raw west coast fish served island style with ginger, lemongrass and organic soy mixed with compressed watermelon |
| Ceviche |
$13.30 |
Red snapper cured with fresh lime, avocado and jicama orange-chipotle dressing and basil infused tostones |
| Popcorn Shrimp |
$15.50 |
Cilantro and garlic grilled shrimp lacquered with anejo tequila rest atop pablano guacamole and heirloom ancho-chili spiced popcorn |
| Heirloom Golden Beets |
$14.50 |
Raw hearts of palm, haas avocado, organic radish carpaccio, goat cheese grapefruit and almond vinaigrette |
| Chioggia Red Beets |
$14.50 |
Carpaccio style candy stripe beets served with shaved fennel, moro blood orange vinaigrette, and baby peppery lettuces |
| Jamon Iberico |
$14.50 |
Honey grilled pears with spanish cabrales blue cheese resting beneath pata negra ham, local baby arugula dressed with a mustard seed vinaigrette |
| Paella |
$12.80 |
sushi esque bite size pieces of crispy andulusian style paella filled with smoked chicken, peas and peppers flavored with a saffron-garlic espuma and a chorizo-tomato sauce |
| Tiny White Bean Soup |
$12.50 |
Scallions, black truffle oil and pancetta dust |
| Risotto Of Lobster |
$24.50 |
Maine lobster, green onions and roasted lobster espuma |
| Organic Baby Kale Salad |
$15.50 |
Massaged with a garlic and mustard seed vinaigrette, grilled red onions and californian pomegranates red grapes, fall pears and walnuts |
| Marmalade Style Bolognese |
$18.50 |
Homemade red pepper-garlic buccatini tangle with grilled lamb sausage broccoli rabe and salty feta cheese |
| Foie Gras |
$24.50 |
Pan roasted with a warm black berry sauce confit sausage and toasted brown bread |
| Homemade Gnocchi |
$18.50 |
Mild horseradish, cabernet braised beef ribs, wilted peppery greens and crispy beetroot |
| Hand Rolled Black Truffle Tagliatelle Pasta |
$23.00 |
Wilted spinach, fall truffle and marsala butter |
| Queen Red Snapper |
$29.00 |
Poached in a thai style curry and coconut broth served over a bed of jasmine rice and finished with a spiced steamed shrimp sesame dumpling |
| Wild Alaskan Halibut Cheeks |
$27.50 |
Spanish style one pot stew combines little neck clams with garlic, onions and paprika all gently stewed with aged chorizo |
| Sea Bass |
$32.00 |
Wild pacific hawaiian sea bass resting on a bed of organic green bamboo rice with a pineapple-papaya marmalade and lime-ginger emulsion |
| Sicilian Style Swordfish |
$28.50 |
Cilantro grilled on a bed of crushed chick peas and finished with a relish of golden raisins, green olives and caper berries lacquered with a lemon-white wine sauce |
| Grass Fed Organic Lamb Tagine |
$21.50 |
Moroccan-french style braised lamb with ras el hanout pomegranate tabouleh with cucumber and marcona almond homemade minted yogurt |
| Grass Fed Organic Beef Tenderloin |
$34.50 |
Roasted garlic and three cheese scallop potatoes, caramelized onion and mushroom ragout and cabernet sauvignon sauce |
| Kurobuta Pork Belly |
$27.50 |
Resting on a bed of barbequed black bean puree with garlicky greens roasted peanut and lime emulsion and a californian peach-pablano marmalade |
| Babaganoush |
$13.50 |
Harissa marinated castelvetrano green olives, crumbled feta cheese fresh pomegranates with homemade flatbread |
| Heirloom Golden Beets |
$14.50 |
Raw hearts of palm, haas avocado, with a grapefruit and almond vinaigrette |
| R3 |
$12.50 |
Market selection of organic radish carpaccio, roquefort cheese and red apples all dressed with cider vinegar, raw honey and petite peppery sprouts |
| Super Food Minestrone |
$12.50 |
Loaded with organic kale, local pumpkin and chayote squash, finished with sprouted organic black quinoa and vaca negra montebello |
| Chioggia Red Beets |
$14.50 |
Carpaccio style candy stripe beets served with shaved fennel,moro blood orange vinaigrette and baby peppery lettuces |
| Organic Baby Kale Salad |
$15.50 |
Massaged with a garlic and mustard seed vinaigrette, grilled red onions and californian pomegranates, red grapes, fall pears and walnuts |
| Spiced Cauliflower Mezze |
$17.50 |
Crushed raw heirloom cauliflower seasoned with persian flavors rests atop a spiced puree of sprouted red lentil and crispy mustard green chips |
| Macaroni and Cheese |
$19.00 |
House made organic-gluten free sun-dried tomato gemelli pasta,roasted artichokes and goats feta cottage cheese |
| Oregon Porcini Mushrooms |
$24.00 |
Risotto style with italian parsley puree, kalamata olives and a reduction of chianti wine |
| Hand Rolled Black Truffle Tagliatelle Pasta |
$23.00 |
Wilted spinach, summer truffle and marsala butter |
| Chai Spiced No-No Cake |
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| Caramel Corn Creme Brulee |
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Peanut brittle ice cream |
| Warm Bananaamd Butterscotch Bread Pudding |
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Brazilian nutamd aged rum ice cream |
| Coffeeamd Donut |
|
Almond crusted chocolate beignets served alongside a dark chocolate pot de creme laced with raspberry happy dunking |
| Milk Chocolate Mousse |
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Passion fruit sauceamd hawaiian macadamia nut ice cream |
| Ice Creamsamd Sorbets |
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Peanut brittle ice cream chocolate olive oil macadamia nut raw coconut-verbena with tropical fruits lemon-hamomile tea sorbet |
