Mediterranean

Mezza plate with house made hummus, grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, figs
Black sesame crusted jumbo sea scallops, pan seared – stir-fried baby bok choy and enoki mushroom salad
Roasted vegetable tarte – grilled eggplant, red pepper, zucchini, squash, goat cheese and roasted tomato tart with a micro greens salad
Sous-vide warm leek salad with radicchio, mache, arugula, Cashel bleu cheese lemon chive vinaigrette and toasted walnuts
Seasonal shucked chilled oysters on the half shell with shallot mignonette, lemon and house baked wheat crackers
Sardines Escabeche – marinated roasted peppers, pimento spread – toasted buckwheat baguette
Arabic sliced lamb flatbread with eggplant babaganoush, whipped feta, pine nut hummus and sun-dried tomatoes
Macadamia crusted black fin tuna loin, sliced and served rare with Za’atar lemon olive oil, balsamic fig syrup
Porcini mushroom soup – aged Jerez vinaigrette – creme fraiche, chive oil, buckwheat baguette croutons
Grilled spring vegetables, squash, eggplant, chilies, mushrooms, red bell pepper, heirloom vidalia onion, black olive hummus, feta cheese and flatbreads
Octopus a la Plancha – marinated roasted, grilled tender octopus, arugula, Valencia orange vinaigrette

Bucatini pasta with porcini mushroom ragu, arugula, pecoino romano cheese and tarragon
Little neck clams linguini – local clams, black garlic, brocoli rabe and cream over fresh linguini pasta with flat parsley and garlic toast
Doppio Agnolotti raviolis, slow braised pork shoulder ragu, sage, crushed DOP tomatoes, aged Reggiano parmesan
Spaghetti fresco with saffron, lemon, extra virgin olive oil, roasted garlic, red chili flakes, pink peppercorns – aged pecorino romano
Tagliatelle bolognese – Chefs ground meat made with 100% organic grass fed pasture beef and pork, fresh pasta and 24 month DOP aged reggiano parmesan

Grilled salmon over stir-fried edamame rice with roasted maitake and oyster mushrooms, saffron sauce
Chicken Milanese – crispy pan fried pounded seasoned parmesan panko chicken cutlets with roasted corn, red peppers served with arugula salad and gazpacho vinaigrette
Chicken Pancetta with Sage – organic breast of chicken wrapped with sage and pancetta, pan seared and served with lemon chive caper sauce and wild rice
Roast boneless leg of lamb marinated in rose, rosemary, garlic, thyme – served with potato cakes and roasted eggplant and portobello mushrooms
Jumbo shrimp scampi – sauteed in garlic, white wine, fresh lemon, parsley and a touch of cream over fresh linguini pasta with a sprinkle of parmesan
Dover Sole meunière style with steamed parsley potatoes, ginger carrots and sauteed baby zucchini and pattypan squash
Veal (or chicken) scaloppini with Jerez de sherry, capers, parsley, vermouth, lemon oil – roasted russian fingerlings – marinated warm beets
Olive oil poached salmon – sauce beurre noisette, lemon spinach and kale, sun choke and potato gratin
Snake River Farms Wagyu ribeye steak – roasted eggplant and king trumpet mushrooms – roasted saffron yukon gold potatoes
Dry aged New York strip steak, pan roasted medium rare – bone marrow truffle butter – steamed lemon asparagus

Strawberry shortcake layered with fresh sliced strawberries and whipped cream – raspberry coulis
Triple chocolate sundae with a warm walnut chocolate brownie, chocolate gelato and dark chocolate sauce
Assorted lemon, chocolate or white cupcakes with vanilla ice cream and strawberries
Blueberries, blackberries, strawberries and red raspberries tossed in sugar lemon juice with biscotti
Seasonal fresh fruit and mixed berry tarte with a vanilla cream custard
Warm butterscotch drizzled vanilla ice cream with triple chocolate chip tollhouse cookies
Creamy vanilla bean cheesecake with homemade strawberry coulis and toasted pecans