Starter: Choose 2 dishes
- 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
First Course: Choose 1 dish
- 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
Main Course: Choose 2 dishes
- 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
Dessert: All inclusive
- 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