
| California Station | ||||
| Marin Sun Farms Braised Beef Short Ribs on a Bed of Parsley Root Puree with Sherry Reduction | ||||
| Fennel-rubbed Atlantic Salmon Batons smoke-roasted in Taste's ovens Blood Oranges, Olive and Caper Relish | ||||
|
Housemade Italian Mascarpone Potato Ravioli
with Wild Mushrooms and Parmesan Foam | ||||
| Melted Leek and French Crottin Chevre Tart | ||||
| Corn and Arugula Salad with Red Onion Vinaigrette | ||||
| Mediterranean Station | ||||
| Rosemary Roasted Baby Lamb Chops with a Tomato Olive Concasse | ||||
|
Squab Bastilla
Aromatic Vegetables with Saffron in Phyllo, dusted with Powered Sugar and Cinnamon | ||||
| Toasted Farro Salad with Feta, Sweet 100's, Cucumber and Oregano | ||||
| Arugula and Endive Salad with Oranges, Sicilian Olives, Fennel Dried Figs, Grana Padano and Sherry Vinaigrette | ||||
| Hummus, Taramasalata and Tzatziki with Housemade Mediterranean Flat Breads and Grilled Pita | ||||
| Asian Station | ||||
|
Wok Seared "Shaking Beef"
served over Watercress Shiitake Mushrooms and Onions Lime dipping Sauce | ||||
| Thai Barbecue Chicken Breast marinated in Garlic, Coconut Milk, Soy Sauce and Ginger | ||||
|
Thai spiced Dungeness Crabcakes with Ginger-Lemongrass Aioli | ||||
|
Chinese Black "Forbidden" Rice with Shaoxing Wine and Toasted Sesame | ||||
| Tropical Gulf Prawn Salad Pineapple, Melon, Papaya and Avocado served with a Lime-Macadamia Cream | ||||
| Corn, Ginger and Kaffir Lime Soup with a "Swirl" of Coconut Milk served in a demitasse cup | ||||
| Due to the seasonal nature of the fresh ingredients that we use, substitutions may be necessary. |

