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Appetizers

Rock Shrimp Arancini with Calabrian Remoulade

Lone Mountain Wagyu Slider with Sharp Cheddar and Sweet Onion

Three Cheese and Caramelized Onion Tarts with Braised Leeks on Puff Pastry

Coca-Cola Braised Carnitas Tacos with Avocado Cilantro Sauce and Pineapple Guajillo Salsa

Jumbo Lump Crab Toast with Sambal and Ginger

Potato Rosti with Creme Fraiche and Caviar

Amuse Bouche

Kabocha Squash Agnolotti with Wild and Tame Mushroom Brown Butter Sauce and Fried Sage

Served Course

Wild Baby Arugula with Shaved Fennel and Persimmon, Marcona Almonds, Humboldt Fog Goat Cheese, and Citrus Vinaigrette

Family Style

Smoked, Pimentón-Crusted, Organic Mary's Chicken

Cornbread and Green Olive “Salad” with Apple-Smoked Bacon, Maple and Corn Coulis

48-Hour Braised Shortrib of Beef with Ginger Shitake Glaze and Gorgonzola Cream

Homemade Potato Gnochi with San Marzano Tomato, Chiffonade Basil and Shaved Reggiano

Cumin-Roasted Heirloom Carrots, with Scorched Valencia Oranges, Greek Yogurt, Seeds and Nuts

Shaved and Roasted Brussel Sprouts with Pancetta and Balsamic

Baguettes, Sweet Butter with Fleur de Sel

Desserts

Apple Pie Lattice Cookies with Homemade Salted Caramel

English Trifle with Bavarian Cream. Raspberry Preserves and Grand Marnier Sponge

Triple Chocolate Banana Bread Pudding with Bourbon Creme Anglaise