Lucy's

Lemon herb calamari steaks, grilled and served over an italian quinoa salad, with olive oil marinated grape tomatoes and chopped romaine tossed in lemon vinaigrette

Mixed greens tossed in citrus-walnut vinaigrette served with compressed cantaloupe, pink grapefruit supremes, oven-dried bartlett pear slices, crispy mangalitisa guanciale bacon and finished with a slice of french, jean d'alos 90 day-aged roquefort

Wild-caught alaska red salmon marinated and crusted in sesame seeds. Seared medium rare and served over a thai-style green mango salad with shaved coconut, red onion, sweet red peppers and chopped peanuts

Olive oil marinated swordfish steaks, grilled and served with a warm orzo-herb salad, and steamed broccolini spears. Topped with toasted almond-caper beurre blanc

Roasted duck breast served medium rare over orange-infused wheat berry risotto and sauteed kale. Finished with a sweet and savory cranberry duck jus

Savory sous-vide oxtail with horseradish potatoes duchesse, blistered baby carrots and wild mushroom braising sauce

Half a hen, dry rubbed with southwestern spice mix grilled and oven finished. Complimented with fingerling potatoes and spaghetti squash, topped with roasted tomatillo, zucchini and chayote salsa

Savory fire-roasted tomato broth with stewed alaskan golden king crab pieces, red salmon, cod and manila clams. Topped with saffron rice, fresh herbs and crispy grilled bread

Thinly sliced flank steak in spicy korean marinade, seared in cast iron and served over grilled red cabbage jasmine rice salad. Topped with pickled napa cabbage and mint garnish

Tempura battered, crab-stuffed zucchini squash flowers, gently fried and served with tarragon aioli and fennel salad

Smoked pork rillette served with triple cream truffle brie, spicy sundried tomato tapenade, a honey drizzle and herb crostini