Chef 's selection of 4 cheeses served with fig paste, quince paste, figsand dates.

Tempura-battered squid mixed with cherry peppers and baby corn all tossed in light citrus vinaigrette.

4 oz merus crab legs steamed and served with umami beurre blanc.

3 colossal sweet shrimp served chilled on dry ice with cocktail sauce or remoulade sauce.

3 lamb chops grilled to your preference and served with truffle tremor goat cheese.

Sweet shrimp, lightly battered in real coconut milk and deep fried until crispy and golden brown.

Iceberg lettuce tossed in an Italian vinaigrette with thinly sliced red onions, carrots, croutons, kalamata olives and parmigiano-reggiano cheese.

A combination of mixed greens, iceberg and romaine finely chopped and mixed with heirloom tomatoes, fresh corn, bleu cheese and our house-made honey mustard dressing.

Tender spinach tossed with warm red wine vinaigrette, sliced eggs, bacon, shaved red onions and mushrooms.

Arugala tossed in citrus white French dressing with dates, mission figs, dried cranberries, pears, roasted beets, candied pecans and goat cheese crumbles.

Cold and crisp iceberg lettuce, ranch dressing, red onion, chives, blue cheese crumbles, baby heirloom tomatoes and 2 strips of hot applewood bacon.

Romaine lettuce tossed with a tangy garlic vinaigrette dressing with a hint of anchovies, topped with croutons and parmigiano-reggiano cheese.

Served with louisiana style Barbeque shrimp.

Bone-in ribeye marinated in local meyer lemon olive oil, Tuscan herbs, chili flake, garlic and topped with fresh arugala and fried eggs.

Served with louisiana style Barbeque shrimp.

With homemade marshmallows.

With chocolate malted whipped cream.

Strawberry, Raspberry.