Chef’s Selection Summer 2019 Dinner Party


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

Meat & Poultry

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

Looking for fresh culinary ideas?

Explore our past menus.