dungeness crab legs, fanny bay & malpeque oysters, prawns, verjus mignonette and cocktail sauce

little neck clams, pei mussels, dungeness crabmeat and seafood broth

meyer lemon glaze, assorted citrus, micro greens toast points (A la Carte)

with yam puree and a loquat balsamic reduction (A la Carte)

prepared table side

cherry tomatoes, pine nuts, whole grain mustard vinaigrette

oxnard scarborough farm mesclun greens and shaved parmigiano-reggiano

almond basmati rice, glazed baby carrots, saffron almond milk curry sauce

onion, tomato and pepper piperade with black rice

jerusalem artichoke confit, julienne of zucchini & carrots and cilantro clam nage

simmered in cabernet sauvignon with pearl onions, carrots, wild mushrooms and chateau potatoes