Menu:

• First Course: Heirloom Tomato Medley, Apple-Rice Wine Vinaigrette, Queso Fresco
• Second Course: Seared Sea Scallops, Sweet Corn Ragout, Tarragon Beurre Blanc
• Main Course: Filet Mignon, Wild Mushroom Mustard Sauce, Potato Fu du Chef
• Dessert: Almond Tulip with Fresh Berries, Grand Marnier Sabayon

Vegetarian Menu:

• First Course: Heirloom Tomato Medley, Apple-Rice Wine Vinaigrette, Queso Fresco
• Second Course: Vegetable Crepe Bundle, Tarragon Beurre Blanc
• Main Course: Vegetable Napoleon Facon du Chef
• Dessert: Almond Tulip with Fresh Berries, Grand Marnier Sabayon

Menu:

• Amuse Bouche: SALMON RILLETTE: Pickled Cucumber, Trout Roe, Fresh Blini
• First Course: STRAWBERRY WATERMELON SALAD: Compressed Watermelon, Grilled Halloumi Cheese, Watercress & Pine Nuts with Strawberry Vinaigrette
• Second Course: GRILLED OCTOPUS SALAD: Salsa Verde, Cranberry Beans, Chorizo Oil, Hazelnuts, Potato Crisp & Seasonal Greens
• Main Course: ROMAN SPICED ROASTED DUCK BREAST: Creamy Fregola, Fairy Tale Eggplant, King Trumpet Mushroom with Cabernet Sauce
• Dessert: BUTTERMILK BANANA FOSTER TRIFLE: Walnut Coffee Cake, Banana Cream, Rum Caramel

Vegetarian Menu (Gluten Free and Vegan):

• Amuse Bouche: SMOKED TOMATO GAZPACHO SHOOTER: with Basil Oil
• First Course: STRAWBERRY WATERMELON SALAD: Compressed Watermelon, Watercress & Pine Nuts with Strawberry Vinaigrette
• Second Course: CONFIT CARROTS: Salsa Verde, Cranberry Beans, Chive Oil, Hazelnuts, Potato, Seasonal Greens
• Main Course: ROASTED FAIRYTALE EGGPLANT: King Trumpet Mushrooms over Summer Risotto, Salsa Verde with Fresh Shaved Black Truffle
• Dessert: TIBOK TIBOK: Candied Walnuts, Toasted Coconut, Rum, with Caramel Sauce

Menu:

• Amuse Bouche: Agua Chile: Shrimp Ceviche with Cucumber and Pickled Red Onions in a Green Chile-lime Cucumber Marinade.
• First Course: Organic Blue Corn Carnitas Sope with Alubia White Bean, Cotija Cheese, Julienne Pickled Veggies, Red Chili Oil, and Fresh Crema.
• Second Course: Roasted Beets, Peach and Arugula Salad tossed in Parsley and Onion Oil, Salt, Pepper and a Balsamic Reduction on Top of Whipped Goat Cheese.
• Main Course: Sauté Halibut on a bed of Rainbow Carrot Ribbons that act as Noodles and Grilled Broccolini finished with a Cilantro Butter Blanc Sauce.
• Dessert: Berry Brioche Bread Pudding in a cold Cream Soup topped with Candied Pear Slice.

Vegetarian Menu:

• Amuse Bouche: Agua Chile: Chile Lime Cucumber and Vegetable Salad
• First Course: Organic Blue Corn Sope with Alubia White Bean, Cotija Cheese, Julienne Pickled Veggies, Red Chili Oil, and Fresh Crema.
• Second Course: Roasted Beets, Peach and Arugula Salad tossed in Parsley and Onion Oil, Salt, Pepper and a Balsamic Reduction on Top of Whipped Goat Cheese.
• Main Course: Rainbow Carrot Ribbons tossed in Brown Butter Sauce with Snap Peas, Broccolini and Mushrooms.
• Dessert: Berry Brioche Bread Pudding in a Cold Cream Soup topped with Candied Pear Slice.

Menu:

• First Course: Crudo with Pacific Snapper, Citrus, Chilies, Olive Oil, Herbs – Fig and Olive Bread with Whipped Golden Balsamic Goat Cheese
• Second Course: Southeast Asian Seafood Salad with Baby Greens, Prawns, Lobster, Mango, Melon, Ginger-Soy-Lime Coconut Dressing, Mint, Cilantro, Chilies
• Main Course: Braised Beef “Roulade” with Summer Vegetables, Basil, Oregano, Mushrooms and Parmesan, Heirloom Tomato-Red Wine Sauce, Herbed Potato Puree
• Dessert: Crème Brulee Topped with Riesling Poached Pear, Almond Cookie Garnish, Whipped Cream

Vegetarian Menu:

• First Course: Piquillo Peppers Filled with Sweet Corn, Zucchini, and Manchego – Fig and Olive Bread with Whipped Golden Balsamic Goat Cheese
• Second Course: “West Coast Waldorf Salad” with Baby Greens, Fuji Apple, Grapes, Celery, Walnuts, Hazelnuts, Avocado, Crumbled Blue Cheese, Creamy Vinaigrette
• Main Course: Housemade Calzone with Diced Vegetables, Roasted Peppers, Mushrooms, Pine Nuts, Oregano, Basil, Fontina, Ricotta, Really Ripe Tomato Sauce, Parmesan, Truffle Oil
• Dessert: Crème Brulee Topped with Riesling Poached Pear, Almond Cookie Garnish, Whipped Cream

Menu:

• Amuse Bouche: Smoked Pork Belly Bites on Asian Slaw
• First Course: Spring Salad with Dried Fruit and Raspberry Vinaigrette
• Second Course: Loaded Baked Potato with Butter, Sour Cream, Shredded Cheese & Chives
• Main Course: Cherry Wood Smoked Prime Rib with Horseradish and Seasonal Veggies
• Dessert: Lemon Cheesecake with Sliced Lemon & Mint Garnish

Vegetarian Menu:

• First Course: Spring Salad with Dried Fruit and Raspberry Vinaigrette
• Second Course: Loaded Baked Potato with Butter, Sour Cream, Shredded Cheese & Chives
• Main Course: Stuffed Portabella Mushroom with Sauteed Onion, Bell Peppers, Seasoning and Cheese
• Dessert: Lemon Cheesecake with Sliced Lemon & Mint Garnish

Menu:

• Amuse Bouche: Fermented Pineapple Gazpacho
• First Course: Rainbow Carrot & Citrus Salad: Carrot Emulsion, Pistachio Crumble, Watercress, Herb Oil
• Second Course: Seared Dayboat Sea Scallop: Risotto with Hen of the Woods, King Trumpets, Morels, Pea Shoots, Black Truffle Butter, Sterling Royal Caviar
• Main Course: Braised Niman Ranch Beef Cheeks: Potato Parsnip Purée, Purslane, Pickled Autumn Vegetables, Overnight Bordelaise, Pine Nuts
• Dessert: Chef’s Bite Sized Dessert Sampler: “Hot Mess,” Bread Pudding, Autumn Sundae Funday, “Snickers” Bars

Vegetarian Menu:

• Amuse Bouche: Fermented Pineapple Gazpacho
• First Course: Rainbow Carrot & Citrus Salad: Carrot Emulsion, Pistachio Crumble, Watercress, Herb Oil
• Second Course: Wine Forest Risotto: Hen of the Woods, King Trumpets, Morels, Pea Shoots, Black Truffle Butter, Soffice Parmigiano
• Main Course: Smoked Eggplant “Brisket”: Potato Parsnip Purée, Purslane, Pickled Autumn Vegetables, Wild Herb Salad, Vegetable Demi-Glace, Pine Nuts
• Dessert: Chef’s Bite Sized Dessert Sampler: “Hot Mess,” Bread Pudding, Autumn Sundae Funday, “Snickers” Bars

Menu:

• Amuse Bouche: Risotto Croquettes Garnished with Lemon Aioli
• First Course: Heirloom Tomato with Burrata Cheese, Mixed Greens, Red Wine Vinegar, Extra Virgin Olive Oil, Lemon Juice, Black Pepper, and Salt
• Main Course: 10 oz Grilled Ribeye Steak with Potato Gratin, Grilled Asparagus, Seasonal Vegetables, and Bennett Lane Cabernet Sauce
• Dessert: Lemon Icebox Pie

Vegetarian Menu:

• Amuse Bouche: Mushroom, Mascarpone Cheese, Marinara Sauce
• First Course: Heirloom Tomato with Burrata Cheese, Mixed Greens, Red Wine Vinegar, Extra Virgin Olive Oil, Lemon Juice, Black Pepper, and Salt
• Main Course: Lentil and Vegetable Tower, Portobello Mushrooms, Roasted Bell Peppers, and Lentil Tower
• Dessert: Lemon Icebox Pie

Menu:

• First Course: EL MELON: Compress Melons, Cucumber, Garden Tomatoes, our Chamoy Chile Sauce
• Second Course: LA TOSTADA: Dungeness Crab, Ahi Tuna, Avocado, Black Sesame Macha Salsa
• Main Course: LA BIRRIA: Slow Cooked Mishima Beef, Guajillo-Garlic Rub, Spices, Corn Tortillas, Salsa Verde
• Dessert: EL QUESO: Cowgirl Creamery Cheesecake, Vanilla Poached Strawberries

Vegetarian Menu:

• First Course: EL MELON: Compress Melons, Cucumber, Garden Tomatoes, our Chamoy Chile Sauce
• Second Course: LA TOSTADA: Avocado, Queso Fresco, Black Sesame Macha Salsa
• Main Course: LA BIRRIA: Slow Cooked Napa Wild Mushrooms, Guajillo-Garlic Rub, Spices, Corn Tortillas, Salsa Verde
• Dessert: EL QUESO: Cowgirl Creamery Cheesecake, Vanilla Poached Strawberries