Seasonal Menu Selections
We try to always use the freshest and best ingredients available during a given season. Here are some of the options for seasonally appropriate fare.
Spring Plated
First Course
Housemade Rosemary Bread with Oilve Oil
Fennel, Celeriac, Grapefruit and Watercress Salad
Main
Leek and Spring Pea Lamb Stew
Charred Snap Peas with Aioli
Braised Monkfish with Hazelnut Romesco and Nettles Puree
Oyster Mushroom with Napa and Mint
Sweet
Broiled Grapefruit Bergamot Custard
Olive Oil Cake with Rosemary and Almond
Mid Summer Buffet
Heirloom Tomato, Avocado and Cucumber
Kale and Cotija Slaw
Roasted Guajillo Organic Chicken with Mango Relish
Salt Seared Salmon with Grilled Scallion Napa and Cilantro
Jicama Mango Basil Salad
Herbed Saffron Rice with Crispy Tadeeg
Stir Fried Eggplant and Watercress
Grilled Corn with Lime Créma, Cotija and Chilé
Grilled Peaches and Pound Cake with Cardamom Mascarpone Cream
Autumn International Floating Dinner
Passed Hors D’oeuvres:
Kabocha and Pecan Dumplings
Coconut milk fried Chicken and hot Honey
Glazed Pork Belly Bao Picked Carrots and Daikon
Aloo Gobi Tartlets with Pickled Jalepeño
Seared Spanish Octopus with Sherry Reduction
Tortilla Española with Chorizo
Manchego Stuffed Padrón Peppers
Winter Family Style
Blood Orange Radish and Radicchio Salad with Pomegranate Vinaigrette
Tuscan Kale Caesar with Brown Butter Croutons and Parmegiano Reggiano
Housemade Sweet Onion Focaccia
Star Anise and Ginger Glazed Short Rib with Rutabaga
Seared Wild Striped Bass in a Fennel and Citrus Consommé
Coconut Milk Rice
Rapini and Black Garlic Emulsion
Red Lentils with Fried Eggplant and Basil
Winter Vegetable Shirazi
Deep Dark Chocolate Brownie, Sea Salt, Maldon
Crème chantilly
