Appetizers
- 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
- 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
- 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
- Mezza plate with house made hummus, grilled eggplant, red bell peppers, grilled fingerlings, radicchio, heirloom tomato, burrata, prosciutto, olives, figs
- Black sesame crusted salmon, pan seared – stir-fried baby bok choy and roasted beet salad
Pastas
- Spaghetti fresco with saffron, lemon, extra virgin olive oil, roasted garlic, red chili flakes, pink peppercorns – aged pecorino romano
- Bucatini pasta with eggplant ragu, arugula, pecoino romano cheese and tarragon
- Agnolotti raviolis, slow braised pork shoulder, sage, crushed dop tomatoes, aged Reggiano parmesan
Entrees
- 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
- 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
Desserts
- 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