House-made gnocchi golden brown potato dumplings in sweet gorgonzola mornay, with Alaskan red king crab and a crispy capicola chip.

Served on the half shell with pepper vodka-pickled ginger sorbet.

Layers of Maine lobster smoked salmon and smoked halibut. Served with toast points, red onion gremolata, and American caviar.

The french style, classically thickened with rice topped with an Alaskan king crab fritter and crema 1.

Roasted eggplant plate with pita bread, pepperoncini peppers, and greek olives.

Our version of the Tijuana classic. Prepared tableside for two or more.

Assorted lettuces with provencal vinaigrette, sun-dried tomatoes, toasted pine nuts, and crumbled chevre.

Assorted lettuces, blue cheese crumbles, roasted red beets, sun-dried tomato dressing, rosemary lavash.

Pan-seared with house-made udon carbonara, sauteed squash, and grape tomatoes.

Pan-seared and served atop smashed potatoes, asparagus, and huckleberry glace.

Peking style duck smoked over black tea with char siu duck steamed bun and baby bok choy stir fry.

Bourguignon sauce, truffle butter, whipped Yukon potatoes and asparagus.

With grape tomatoes, squash and farro finished with herb infused olive oil.

Roasted potato hash, fresh horseradish demi-glace cipollini onion jam, and grilled seasonal vegetables.

Light and rich, made in the traditional french method.

Our own special recipe, rich and creamy.

Strawberries, blackberry, and raspberries baked with a crumb topping, with birch syrup-butter pecan ice cream.

Rum and coffee-soaked ladyfingers layered with zabaglione and mascarpone.

Layered with cream cheese frosting, coated with toasted coconut and served with spiced carrot puree.

Classic vanilla bean infused.

Vanilla bean, birch butter pecan, macadamia praline sorbet: papaya, passion and raspberry.

Coconut panna cotta paired with a mango-pineapple gelee.