Fried green tomato, strawberry, balsamic bacon jam, goat cheese
Crab cake, shaved brussel sprouts, roasted jalapeno aioli, radish
Tuna tartar, shallot, ginger, cilantro, wonton crisp, cucumber, scallion cream
Coquilles st jacques, a gratin of fresh scallops, caramelized criminis, sauce bechamel
Chef Amanda’s seasonal selection—caramelized red onion & halloumi tart, charred tomatoes, tapenade, lemon zest
Roasted tomato soup, grilled paneer cheese, preserved lemon
Mushroom bisque, wild mushrooms, black trumpets, truffle oil
Lobster bisque, sherry creme chantilly, chives
Chef Nia’s spring inspiration—spring pea and avocado gazpacho, mint and basil pistou
Nectarine caprese, heirloom tomatoes, fresh mozzarella, basil
Power greens caesar, kale, brussel sprouts, pea shoots, creamy anchovy parmesan vinaigrette, croutons
Green goddess salad, sliced avocado, cherry tomatoes, cucumber, baby greens, herbed yogurt
Charred endive salad, roasted beets, walnuts, blue cheese, balsamic walnut vinaigrette
Chef Shawn’s bittersweet treat—crispy brussel sprout leaves, champagne grapes, macadamia nuts, frisee, parmesan vinaigrette
Sea scallops, white cheddar grit cakes, poblano corn salsa, cajun beurre blanc
Lobster & shrimp scampi, black pepper fettuccine, julienne vegetables
Sea bass with wild mushroom duxelle & garlic panko, sweet turnip puree, roasted turnips, braising greens
Cedar plank salmon, zucchini orzo risotto with lobster and roasted cherry tomatoes, smoked chili aioli
Chef Tai’s flavorful fixation—avocado crusted flounder roulade, spicy carrot & orange beurre blanc, toasted farro & speckled french lentils, herbs
Chef Shawn’s cuban link—shrimp & scallop, crispy “mofungo” mashed plantain cake, spiced beurre blanc, charred scallion, roasted red peppers, escarole
Surf & turf: filet mignon, lobster tail, whipped truffle potatoes, shaved brussel sprouts (+$10*)
Rib eye, red wine demi glace, seared mushrooms, parmesan risotto
Beef tenderloin steak oscar – crab crust, bacon & smoked gouda twice baked potatoes, dill sour cream, braised kale (+$10*)
Seared chicken roulade, prosciutto, basil, mozzarella, parmesan risotto, shaved asparagus
Seared pork tenderloin, charred corn popovers, grilled spring onion, negra modelo mole, chipotle cream
Braised lamb shank, black pepper ricotta gnocchis, blue cheese crema, green onion
Chef Nia’s France-Italy mashup—duck confit ravioli, masala reduction, roasted black trumpet mushrooms, radish sprouts, crispy parm crumbles
Plated Desserts
(Pick Two: +$10)
Black sesame chocolate lava cake, passion fruit coulis, ancho-graham streusel, vanilla ice cream, berries
Creme brulee—classic or banana fosters style
Apple rose tart, strawberry caramel, vanilla ice cream, fresh mint
Chocolate almond “torte caprese” – classic flourless chocolate almond cake, chocolate ganache, raspberry coulis, creme chantilly
Chef Amanda’s colorful concoction—meyer lemon cake, coconut tapioca, prosecco grapes, passionfruit gel, butterfly pea flower granita
Want even more courses? Ask us about including a Crudo course, an Intermezzo course, or a Sweet & Savory Finisher course! For more menu ideas and culinary inspiration, click the various menus below to view some of our past seasonal and regional menus.