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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


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



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

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