Sample Menus

Appetizers
Seasonal bruschetta – chefs whim, always vegetarian
Artichoke jalapeno cream cheese bruschetta
Heirloom tomato bruschetta, ricotta, parmesan, basil
Burrata brushetta, san marzano tomato jam
Caprese skewer – cherry tomato, mozzarella, basil, evoo, balsamic
Salmon tartare cornets, avocado crema
Smoked salmon canape, cucumber, dill whipped cream cheese
Marinated bigeye tuna canape, soy ginger marinade, cucumber, wasabi tobiko
Grilled achiote marinated chicken skewer, avocado tomatillo pesto
Grilled ribeye steak skewer
Grilled marinated lamb chop “lollipops,” rosemary salt, citrus oil

Salads
Caesar Salad
Romaine hearts, parmesan, caesar dressing, baked parmesan crumble

Green Salad
Mixed greens, cherry tomatoes, cucumbers, fresh herbs, feta, champagne vinaigrette

Arugula Salad
Wild arugula, extra virgin olive oil, lemon, shaved parmesan, fried sunflower seeds

Main Courses
Rigatoni
Rigatoni pasta, tomato vodka cream sauce, basil

Cavatappi
“Corkscrew” pasta, toasted garlic, sauteed tomatoes, zucchini, basil, white wine sauce, ricotta salata

Polenta & Mushrooms
Creamy provolone polenta, roasted wild and tame mushrooms, porcini broth, black truffle oil

Chicken Picatta
Pan roasted mary chicken breast, wilted greens orzo pasta, caper lemon cream sauce

Salmon
Char grilled fillet of new zealand king salmon, citrus steamed wild rice, young green beans,
lemongrass butter sauce

Beef Tenderloin
Grilled beef tenderloin, garlic whipped potatoes, summer vegetables, veal reduction

Dessert
Tiramisu
Espresso soaked ladyfingers, mascarpone filling, dark chocolate sauce

Chocolate Decadence
Chocolate torte, caramel, maldon salt, chantilly cream

Seasonal Sorbet
Always housemade, always changing