| Bocarones (house-cured White Anchovies) |
$5.00 |
Vine-ripened Tomatoes, Herb Bread Crumbs Tarragon Oil Sparkling |
| Tapenade Trio |
$6.00 |
Smoked Whitefish, Roasted Eggplant Dried Tomato & Black Olive Crisp White |
| Almonds & Olives |
$5.00 |
House Roasted Marcona Almonds Spanish Cured Olives Crisp White |
| Roasted Eggplant Napoleon |
$6.00 |
Goat Cheese, Campari Tomato, Cherry Tomato Coulis Crisp White |
| Spiced Poached Shrimp |
$11.00 |
Roasted Tomatillo Salsa Crisp White |
| 3 Way Piquillo Peppers |
$6.00 |
Filled with Olive Oil Poached Ahi Tuna Rock Shrimp Carpaccio, Smoked Trout Full-bodied White |
| Roasted Heirloom Beets |
$7.00 |
Pickled Red Onion, Crumbled Gorgonzola Cheese Sparkling |
| Winter Green Salad |
$6.00 |
Roasted Root Vegetables, Toasted Pine Nuts Spanish Sherry Vinaigrette Crisp White |
| Chamomile Lavender Chicken Salad |
$11.00 |
Mesclun Mixed Greens, Grape Tomatoes Quince Dressing Full-bodied White |
| Mediterranean Chop Salad |
$7.00 |
Grape Tomato, Holland Cucumber, Nicoise Olives Artichokes & Feta Cheese, Romaine & Watercress Lemon Tarragon Dressing Crisp White |
| Dungeness Crab Cake |
$11.00 |
Over a Classic Cole Slaw, Cornichon Aioli Full-bodied White |
| Cold Smoked Blue Marlin |
$11.00 |
Lemon Dill Potato Salad, Baby Arugula Soft & Aromatic Red |
| Cow's Milk |
|
Sottocenre Truffle, Aged Gouda Smoked Mozzarella, Morbier(semi-soft) Shropshire (Stilton Blue), Grana Padano Brillat Savarin Affine (Triple Cream) |
| Goat's Milk |
|
Humboldt Fog |
| Sheep's Milk |
|
Manchego |
| Bresaola |
|
|
| Salumi Milano |
|
|
| Lomo Enbuchado |
|
|
| Prosciutto De Parma |
|
|
| Duck Prosciutto |
|
|
| Pamplona Catalana Chorizo |
|
|
| Saucisson Sec De Montagne |
|
|
| Medjool Dates Wrapped In Serrano Ham |
$7.00 |
Stuffed with Asiago Cheese Sparkling |
| Oxtail Ravioli |
$7.00 |
Dry Sherry Broth with Carrots & Leeks Old World - Medium to Full-bodied Red |
| Grilled Mahi Mahi |
$8.00 |
Crispy Corn Pancake, Black Bean Hummus Avocado Mousse Full-bodied White |
| Truffled Polenta Squares |
$6.00 |
Truffle Mushroom Mousse Soft & Aromatic Red |
| Prosciutto, Fig & Goat Cheese Flatbread |
$9.00 |
Sparkling |
| Duck Confit Flatbread |
$10.00 |
Mozzarella, Dried Tomato, Wild Mushroom Ragout Soft & Aromatic Red |
| Smoked Chicken Flautas |
$7.00 |
Aged White Cheddar Cheese Sour Cream, Tomatillo Salsa Crisp White |
| Twice Baked Fingerling Potatoes |
$13.00 |
Petrossian Caviar, Creme Fraiche Sparkling |
| Grilled Shrimp |
$12.00 |
Creamy Black Rice, House-Dried Tomato Full-bodied White |
| Chef Todd's Garden Ravioli |
$6.00 |
Swiss Chard, Tofu, Chopped Tomato & Basil Sauce Full-bodied White |
| Pan Roasted Monkfish |
$15.00 |
Beluga Lentils, White Turnip, Swiss Chard Carrot Emulsion Soft & Aromatic Red |
| Boneless Lamb Shank |
$12.00 |
Israeli Couscous, Winter Vegetables, Lamb Jus Old World - Medium to Full |
| Baked Veal Loaf |
$15.00 |
Taro Mashed Potatoes, Black Truffle Gravy New World - Medium-Full-bodied Red |
| Pan- Crispened Sage & Garlic Chicken Breast |
$12.00 |
Braised Kale, Brown Chicken Jus Soft & Aromatic Red |
| Pan- Seared Scallops |
$11.00 |
Lemon Risotto Cakes, Sherry Glaze Full-bodied White |
| Orange Cauliflower |
$6.00 |
Sauteed with XO Olive Oil & Chives Crisp White |
| Braised Boneless Short Ribs |
$14.00 |
Roasted Barley, Leeks, Mushrooms, Parsnips Horseradish Tapioca New World - Medium to Full |
| Five Pepper-crusted Rib Eye |
$16.00 |
Smashed Potatoes, Red Wine Reduction New World - Medium to Full-bodied Red |
| Pan-roasted Venison Loin |
$15.00 |
Saffron Spaetzle, Black Cherry Sauce Old World - Medium to Full-bodied Red |
| Wild Boar Tenderloin |
$15.00 |
Green Peppercorn Crust Yellow Squash Almond Potato Puree New World - Medium to Full-bodied Red |
| Corn Cakes |
|
with Smoked Salmon, Sour Cream and Dill |
| Onion Tarts |
|
with Shaved Blue Cheese |
| Roasted Eggplant |
|
with Home Dried Tomato & Ovilina Cheese |
| Shots of Cold Soup |
|
in season |
| Asparagus Crostini |
|
with Fontina Cheese |
| Tuna Tartar On Cucumber Slices |
|
|
| Potato Pancakes |
|
with Smoked Salmon and Dill |
| Grilled Vegetable Skewers |
|
with Lemon Essence |
| Chicken or Beef Satay Peanut Sauce |
|
|
| Mini Pizza - Various Toppings |
|
|
| Assorted Canapes On Brioche Toast |
|
|
| Blue Cheese, Serrano Ham or Smoked Salmon |
|
|
| Cheese Puffs |
|
with Fontina & Gruyere Cheeses |
| Parmesan Stuffed Dates Wrapped In Serrano Ham |
|
|
| Field Green Salad |
|
with Seasonal Vegetable, White Balsamic Vinaigrette |
| Grilled Eggplant and Heirloom Tomato Salad |
|
Boucheron Goats Cheese Dried Tomato Dressing |
| Monchevere Goats Cheese |
|
with Spring Mix Salad, Candied Orange Peel Orange Coriander Vinaigrette |
| Mixed Heirloom Beet Salad |
|
with Watercress & Blue Cheese Balsamic Vinaigrette |
| Grilled Chicken Salad |
|
with Bibb Lettuce, Shaved Fennel and Valencia Orange Lemon Oil Dressing |
| Diver Scallop Salad |
|
with Artichoke Arugula Salad Reggeano Parmesan Lemon Dressing, Tomato Compote, Balsamic Glaze |
| Asparagus |
|
with Wild Arugula, Serrano Ham, Parmesan Cheese Good Sherry Vinaigrette |
| Vine- Ripe Tomato Salad |
|
with Watercress & Blue Cheese Fourme d'Ambert & Balsamic Dressing |
| Dungeness Crab Salad |
|
with Avocado & Tomato Coulee Yuzu Vinaigrette |
| Grilled Polenta |
|
with Tomatoes, Razor Clams & Chorizo |
| Potato Torta |
|
with Artichoke and Carrot Stew Artichoke Marjoram Nage |
| Seared Diver Scallops |
|
with Rhubarb Puree Micro Greens and Fava Beans |
| Tuna Tartar Cucumber Salad |
|
Tomato and Preserved Lemon |
| Grilled Shrimp & Pineapple Argula Salad |
|
with Roasted Red Peppers |
| Seared Wild Salmon |
|
with Roasted Beets, Citrus & Pinenuts Lite Butter Sauce with Orange Lemon & Lime |
| Roasted Eastern Monkfish, Fricassee of Market Vegetables |
|
Curry Fumet with Coconut Milk, Ginger & Basil |
| Olive Oil Poached Northern Halibut, Carrot Broth |
|
Israeli Cous Cous and Baby Vegetables |
| Grilled Hawaiian Escolar Mizo Glazed |
|
With Bok Choy, Shiitake Mushrooms & Baby Turnips |
| Baked Bronzino |
|
with Braised Endive & Fingerling Potatoes Balsamic Vinegar and Lemon Nage |
| Grilled Santa Barbara White Bass, Jus De Pulet & Mint |
|
Braised Mix Baby Carrots and Cippolini Onions |
| Crispy Chicken Breast, Browned Chicken Juice |
|
With Seasonal Vegetables |
| Roasted Sirloin of Beef, Braised Short Rib Juice |
|
Buttery Mashed Potatoes & Asparagus |
| Tenderloin of Pork " Crepenette" Garlic Smashed Potatoes & Wild Mushrooms |
|
|
| Grilled Tenderloin of Beef, Red Wine & Shallot Sauce |
|
Garlic Spinach and Rosti Potato |
| Roasted Sirloin of Lamb, Curried Chive Jus, Cous Cous, Carrots & Snap Peas |
|
|
| Millbrook Farms Venison, Chocolate Sauce, Squash Puree & Grilled Swiss Chard |
|
|
| Chocolate Crunch Cake |
|
with Ice Cream |
| Lemon Tart |
|
with Blueberries and Tapioca |
| Apple Tartan |
|
with Vanilla Whipped Cream |
| Assorted Cookies & Biscotti |
|
|
| Assorted Chocolate Truffles |
|
|
| Assorted Fruit Crumbles |
|
in season |
| Walnut White Chocolate Brownies |
|
|
| Chocolate Walnut Torte |
|
with Grand Marnier Chantilly Cream |
| Layered Lemon and Raspberry Mousse Cake |
|
|
| Pineapple Upside Down Cake |
|
with Orange Cream & Blueberries |
| Persimmons Brioche Bread Pudding, Compote of Dried Fruits |
|
|
