Served Dinner
(sample menu) |
Appetizer Options | |
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Shaved Fennel and Blood Orange Salad Dungeness Crab Salad Watercress Bisque | ||||
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| Baby Garden Lettuces, Asian Pear and Humboldt Fog Salad tossed in a Chestnut Honey Vinaigrette garnished with Housemade Grissini | ||||
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| Variety of Summer Green Leaf Lettuces Yellow Doll, Sharlyn & Pink Honeydew Melon La Quercia Prosciutto Citrus Mint Vinaigrette | ||||
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Entrée Options | |
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Herb Crusted Hanger Steak Porcini Jus Celery Root and Cauliflower Gratin Grilled Broccoli Rabe | ||||
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| Tuscan Chicken Breast stuffed with Ricotta Cheese, Sundried Tomatoes and Herbs Toasted Farro with Pine Nuts, Grilled Radicchio Basil Jus | ||||
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| Seared Black Cod Lobster-Carrot Reduction Italian Black Rice, Grilled Broccolini Petite Licorice | ||||
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Due to the seasonal nature of the fresh ingredients that we use, substitutions may be necessary. |
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Served