SOME IDEAS... WE CUSTOMIZE EVERY DINNER AND EVENT, BASED ON YOUR TASTE, VISION, CHEF'S WHIM AND THE SEASON

RAW BAR

SUSHI MADE TO ORDER

SIX HR BRAISED SHORT RIB CROSTINI

FRIED ARINCINI BITES. FONTINA CHEESE

POTSICKER. GRANNY SMITH APPLE. CHIVE SHOYU BALSAMIC

WHITE TRUFFLED DEVILED EGGS

PETITE WAGYU BURGERS, CARAMELIZED ONIONS, MINI BRIOCHE

CHORIZO AND EGG TOAST. MANCHEGO CHEESE

WOOD OVEN BAKED GIANT BEANS. FRENCH FETA.  BREADCRUMBS

FREE RANGE CHICKEN NUGGET BALLS. BEET KETCHUP  

GRILLED CHEESE. SHARP CHEDDAR. HAVARTI. TOMATO BISQUE  

GRILLED PEAR, PROSCIUTTO, BURRATTA

BACON WRAPPED CHORIZO STUFFED DATE. ROMESCO SAUCE  

ORGANIC POPCORN. NORI

WAFFLE CHIPS. THREE HR FRENCH ONION DIP

JOHNNY CAKE. MAPLE BUTTER. SMOKED TROUT  

MINI MAINE LOBSTER ROLLS. WARM BUTTER

SPICY TUNA TAR TAR. ENGLISH CUCUMBER

SASHIMI, SAKE GRANITA

PEEKYTOE CRAB CAKES. MEYER LEMON AIOLI

DRAGON MAKI ROLL

GRILLED EGGPLANT AND CREAMY GOAT CHEESE TERRINE WITH ROASTED PEPPERS AND BALSAMIC

CREAMY POLENTA WITH TOASTED WALNUTS AND GORGONZOLA CHEESE

HOMEMADE MEATBALL STUFFED FOCACCIA

TRADITIONAL EMILLAN FRIED DOUGH WITH PROSCIUTTO DI PARMA

CHICKEN WRAPPED IN PANCETTA AND WOOD-ROASTED WITH SAGE

ARANCINI WITH BLACK TRUFFLES AND PARMGIANO REGGIANO WITH BROWN BUTTER

CRISPY FINGERLING POTATOES WITH PECORINO ROMANO CHEESE

CROSTINI WITH BURATTA, MARINATED WHITE ANCHOVIES AND SALSA VERE

CROSTINI WITH WILD MUSHROOMS, SHAVED REGGIANO, WHITE TRUFFLE

CROSTINI WITH CAPRIOLE GOAT CHEESE. McINTOSH APPLE AND BALSAMIC TREVISO

CROSTINI WITH MOZZARELLA AND OLIVE OIL CURED PACHINO TOMATOES

CROSTINI WITH PORCINI PUREE AND BLACK TRUFFLES

MILANESE STYLED TOMATO AND MOZZARELLA FILLED CRISPY PIZZA

BEEF TARTARE WITH PARMIGIANO REGGIANO ON CROSTINI

GRILLED LAMB WITH SPINACH, ROSEMARY AND GARLIC

ASSORTED HAND ROLLED PIZZETTAS

THREE COURSES OR MORE... YOUR CHOICE.

White Onion Soup with Garlic and Thyme Custard 

Risotto with Rock Shrimp, Dungeness Crab, Shimeji Mushrooms and Peas 

Salt Cured Foie Gras Torchon with Poached Cherries, Pistachio and Brioche 

Poached Farm Egg with Bacon Brioche, Parmigiano-Reggiano and Crispy Sweetbreads 

Salad of Black Mission Figs, Arugula, Fennel, Gorgonzola Dolce, Pecan Crostini and Zathar Oil 

Treviso and Romaine Salad with Olives, Anchovies, Banyuls Vinaigrette and Parmigiano-Reggiano 

Dungeness Crab Salad with Avocado, Citrus, Bulgar and Mustard-Tarragon Vinaigrette 

Beet Salad with Watercress, Orange, Goat Cheese Truffles and Hazelnut Vinaigrette 

Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing 

Glazed Oysters with Osetra Caviar, Zucchini Pearls and Lettuce Cream 

Seared Foie Gras with Caramelized Onions and Poached Rhubarb

Fish and Seafood 

Pan Seared Scallops with Morel Mushrooms, English Peas and Madeira Horseradish 

Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce

Pan Seared Bass with Israeli Couscous, Green Garlic, Fava Beans and Preserved Meyer Lemon 

Coriander, Black Pepper and Rosemary Crusted Tuna with Piperade, Spinach and Anchovy-Garlic Essence

Coconut Thai Curry with Shrimp, Calamari, Lobster, Scallops, Candied Peanuts and Shiitake Mushrooms 

Roast Maine Lobster with Potato Purée, Chanterelle Mushrooms, Edamame and Tarragon

Branzini with Fennel Purée, Niçoise Olives and Saffron-Orange Emulsion

Meat and Game Birds 

Lemon Pepper Duck Breast with Duck Hash, Bacon Braised Endive and Port Roasted Figs 

Herb Crusted Loin of Lamb with Farroto, Medjool Dates, Rainbow Carrots and Green Chermoula 

Roast Quail Stuffed with Mushrooms, Quinoa and Foie Gras with Wild Nettle Panisse, Baby Artichokes and Prosciutto 

Roasted Pork Tenderloin and Belly with Eggplant-Pepper Marmalade, Wasabi Peas and Soy-Mustard Glaze 

Juniper Crusted Bison with King Trumpet Mushrooms, Cipollini Onions and Herb Spätzle

Cheese 

A Selection of Farmhouse and Artisanal Cheeses Presented Tableside 

Dessert 

Seasonal Sorbet Sampler with Cookies 

Baked Chocolate Soufflé with Two Sauces 

French Macaron Ice Cream Sandwiches with Three Sauces 

Roasted Apricot Tart with Pistachio Frangipane and Blackberry Sorbet 

Warm Louisiana Butter Cake with Peaches, Huckleberry Compote and Vanilla Bean Ice Cream Crème Fraiche 

Cheesecake with Strawberry Rhubarb Compote, Crème Anglaise and Strawberry Sorbet 

Chilled Peanut Butter Bar with Dark Chocolate Ganache, Feiulletine and Pretzel Ice Cream 

Lemon Soufflé Cake with Crème Fraîche Panna Cotta and Raspberry Sorbet 

Grand Marnier Soufflé with Creamsicle Ice Cream and Two Sauces 

Trio of Crème Brûlée with Assorted Cookies