Chef's creation of Seasonal soups.
Aragula, arcadia greens, candied walnuts, bleu cheese crumbles, apples, pears, meyer lemon supremes. Garnished with candied Meyer lemon peel and local microgreens. Served with Meyer lemon dressing.
8 oz marinated and seared frenched New Zealand racks topped with a cherry port reduction. Served over honey glazed tri-color carrots, and roasted red potatoes.
Bacon wrapped chicken breast stuffed with sun dried tomatoes, kale, shallots and garlic over sautéed greens and cranberries seasoned with roasted fennel. Served with tri- colored cous cous.
Pan-seared scallops on a bed of creamy garlic Parmesan gnocchi tossed in a tomato sofrito of onions and bell peppers. Finished with chili oil and black caviar.
House made pesto pasta tossed in a creamy arugula and pesto sauce. Served with sautéed cherry tomatoes, wild mushrooms and chipollini onions. Chicken 4 | Shrimp 5 | Scallops 5
House made fettuccini noodles, tossed in classic alfredo sauce, with wild mushrooms, served over a bed of
blistered brussels sprouts and garnished with microgreens. Chicken 4 | Shrimp 5 | Scallops 5
Quinoa, blistered brussels sprouts, sun-dried tomatoes, roasted tri-color carrots and wild mushrooms.
Garnished with seasonal microgreens. Chicken 4 | Shrimp 5 | Scallops 5