Fried Zucchini Blossoms stuffed with Cannelini Bean & Ricotta served with Olive Pesto.
Garden Salad with shaved radish, roasted red and gold beets, pickled red onion and orange marmalade.
Duck Breast, Farro, Black Rice, Spinach with a Cherry Agrodolce and Smoked Cherries.
Goat Cheese Cheesecake in a hazelnut brittle, farmer’s market figs and saba.
Fresh Fig and Housemade Ricotta Toast with Aged Balsamic.
Rustic Breakfast: Flank Steak with Vine-Roasted Tomatoes, Fried Eggs and Fresno Chiles.
English Pea and Ricotta Ravioli with Mint Butter
Potato, Caramelized Onion and Kalamata Olive Bourekas with Mushroom Gravy
Banana Cream Pie, Walnut Crumble, whipped cream, chocolate fudge.
Roasted Salmon, Pomme Puree, Black Trumpet Mushrooms.
Quail Duo: Quail Leg wrapped in Phyllo, Roasted Quail Breast, Mache Salad, Chantrelle Puree.
Dessert Duo- Left: California citrus Pavlova, coconut cremè, pistachios, mint
Right: Chocolate winter berry Neapolitan, raspberry mousse, mint, coconut, gold dust
NY Strip Steak, Creamy Polenta, Escarole, Shiitake Mushrooms, Black Garlic
“Clams Casino” Champagne Poached Manila Clams, Brown butter sauce, Fennel crisps with brioche chorizo crumble, candied kumquats
Kampachi Crudo with Ponzu yuzu gel, avocado mousse, serrano chile, cilantro oil, kumquats