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
ASSORTED WOOD GRILLED PIZZAS MADE TO ORDER IN FRONT OF YOUR GUEST'S AND SERVED WITH CHEF INSPIRED SIDES
WOOD GRILLED PIZZAS
PROSCIUTTO. ARUGULA. PARM REGGIANO
HEIRLOOM TOMATO. HAND PULLED MOZZARELLA
HAND MADE ITALIAN SAUSAGE. CRIMINI MUSHROOM. VIDALIA ONION
CARAMALIZED ONION. CHEVRE GOAT CHEESE. WHITE TRUFFLE
PEPPERONI. BLACK PEPPER. BASIL
CLASSIC CHEESE
MEATBALL. ITALIAN SAUSAGE. PEPPERONI. PROSCIUTTO
WILD MUSHROOM. KALE
CHORIZO. TOMATO CREAM. FENNEL. FONTINA. CHILI. BASIL
SALTED ANCHOVY. TOMATO CREAM. BELL PEPPER. CAPER. OREGANO. MOZZARELLA
GRILLED RADICCHIO. BACON. FROMAGE BLANC. CONFIT TOMATO
SIDES
HEIRLOOM TOMATO. FRIED BURRATA. BASIL OIL
SHAVED ROMAINE LETTUCE. CAESAR VINAGRETTE. SHAVED PECORINO
LITTLE GEM LETTUCE. TORN HERBS. HUMBOLDT FOG. SHERRY VINAIGRETTE
WOOD ROASTED CAULIFLOWER. GARLIC. CHILI. VINEGAR
CHARRED SNAP PEAS. SOFFRITO. PROSCIUTTO. MINT. CHILI FLAKE
GRILLED SUMMER SQUASH. CONFIT CHERRY TOMATOES. HUACATAY PESTO
CRISPY PURPLE POTATO. AIOLI. PICKLED SHALLOT. HORSERADISH. DILL. LEMON
GRILLED MONTEREY BAY SQUID. BELUGA LENTIL. SOFFRITO. SALSA VERDE
NANTUCKET BAY SCALLOP CRUDO. GINGER SAUCE. SCALLION. OLIVE OIL
CRISPY SOFT SHELL CRAB. REMOULADE. PARSLEY. CILANTRO. RED ONION
RICOTTA GNOCHHI. CHERRY TOMATO POMODORO. BASIL. PARMESAN
GRILLED HANGER STEAK. ITALIAN LONG PEPPER. LIME
BRAISED PORK MEATBALLS. TOMATO. RED WINE. PARMESAN. GRILLED BREAD
TUSCAN KALE. SHAVED FENNEL. RADISH. LEMON. RICOTTA SALATA. BREADCRUMB
GRILLED SANTA BARBARA SPOT PRAWNS. TOMATILLO BUTTER. LIME
REED AVOCADO. SCHICHIMI TOGARASHI. LEMON. SPROUTS. PORTUGUESE OLIVE OIL
GRILLED LAMB RIBS. RAPINI PESTO. PEACH BBQ SAUCE
JAPANESE SNAPPER CRUDO. JALAPENO PASTE. SHISO. LEMON
MUSHROOM TOAST. WHITE WHINE. CREME FRAICHE. GRILLED BREAD. THYME
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
grilled peaches. radicchio. arugula. prosciutto. fig vinaigrette. aged balsamic
Apple
grape. shaved robust cheese. heirloom baby romaine. caramelized pecans. sherry vinaigrette
Heirloom Tomato
french feta. shaved red onion. himalayan sea salt. opal basil
Fried Cauliflower
salsa verde. beet tempura. goat cheese
Orzo & French Feta
cherry tomato confit. bloomsdale spinach. 1st press olive oil
Green City Summer Squash
pancetta. goat cheese. salsa verde
Roasted Organic Red Potatoes
parm reggiano. garlic. parsley
Mushroom Gratin
spinach. parm reggiano
Roasted Parnisps
thyme. maple syrup
Grilled Sweet Corn
lemon zest. lime zest. queso fresco. “elotes”
Pan Seared Tuna
avocado. shoyu. ginger. lime. cilantro
Tuna Tartare
celery root remoulade. moroccan cured olives. first press olive oil
Seared Scallop
leek ragout. sweet corn puree. parsnip puree
Grilled Shrimp
“salsa verde”. lemon. parsley. mint. basil. garlic
Crab Cakes
lemon aioli. arugula
Herb Roasted Beef Tenderloin
grass fed. roasted shallots. bernaise
Seared Halibut
grapefruit. fennel. slaw
Chicken Roulade
roasted tomato. caremiled onions.cognac mustard demi