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Appetizers

Mini Homemade Corndogs with Sriracha and Chinese Mustard

Coconut Shrimp with Piná Colada Drizzle and Sweet Potato Fries in Newspaper Cones

“Not So Sloppy” Joe Slider with American Cheese on House-Made Pain de Mie Roll Crostini of Sundried Tomato and Green Olive Tapanade with Mount Tam Triple Cream Cheese

Grilled Zucchini Twirl with Balsamic Syrup

Mac and Cheese Ball with Panko Crust and Truffle Salt

First Course

Organic Farro Salad with Shaved Cauliflower, Persian Cucumber, Roasted Tomatoes and Red Wine Oregano Vinaigrette

Second Course

Filet of Tasmanian Sea Trout with Citrus and Snap Peas over Celery Root Puree

Third Course

Prime Flat Iron Steak “Log Cabin” with Garlic Smashed Potatoes, Red Wine Rosemary Jus, Roasted CipoIlini Onions and Grilled Asparagus

Dessert

Pilfered Butterscotch Budino with Old Fashioned Caramel and Maldon Sea Salt