Dijon mustard, cornichon, sauteed red onions, and sliced baguette.

Charcuterie, select cheeses, stuffed dates, deviled eggs, and smoked salmon served with toast points.

Grilled asparagus, bed of heirloom tomatoes finished with citrus hollandaise sauce.

White truffle oil, petite salad, and shaved Reggiano parmesan.

Micro-greens, lemon-chervil crème fraîche, and toast points.

Asian coleslaw, red bell pepper, and sweet Thai chili sauce.

Stuffed with Spanish almonds on a bed of mixed greens with point Reyes blue cheese dressing.

Champagne mango, avocado, and sambal chili and soy sauce dressing.

Champagne mango, avocado, and sambal chili and soy sauce dressing.

Saucisson, prosciutto, homemade pate, cornichon, onion marmalade, and toasted baguette.

Saucisson, prosciutto, homemade pate, select cheeses, petite salad, cornichon, date marmalade, apples, and dried apricot.

Candied walnuts, Spanish manchego cheese, roasted squash, sage, and butter.

Organic baby tomatoes, roasted corn, basil, and lobster bisque.

Cannellini beans with pancetta, roasted cherry tomatoes, and black truffle.

Truffle oil and chives.

Franche-Comte and seasoned bread.

Petite salad, hazelnut dressing, applewood-smoked bacon, crème fraiche, goat cheese, and citrus greens.

Candied walnuts, green apples, Medjool dates, Spanish mechego cheese with a creamy poppy seed vinaigrette.

White Spanish anchovies, brioche croutons, and shaved grana Padano cheese.

Baby organic iceberg lettuce, Point Reyes blue cheese dressing, red and yellow grape tomatoes, chives, candied walnuts, applewood smoked bacon, and crispy crab fritters.

Buratta cheese, sweet red onions, basil pesto, olive tapenade, and roasted shallot balsamic vinaigrette.

Pencil asparagus, red and yellow pear tomatoes, pickled cauliflower, beets, mushrooms, shaved fennel, green beans, and herb vinaigrette.

8 oz.

14 oz.

5 shrimp.

6 oysters.

6 oysters, 6 jumbo shrimp, and 8oz. Lobster tail.

Half avocado stuffed with lobster served with mango, grapefruit, and cucumber tossed with green goddess dressing with a petite salad.

Shallot and white wine broth served with truffle fries.

Half lobster tail, organic baby tomatoes, roasted corn, basil, and lobster bisque.

Crème fraîche mashed potatoes, broccoli florets, beurre blanc, and mango salsa.

Coconut forbidden rice, baby bok choy, ginger ponzu sauce, and seaweed salad.

Jasmine blend rice with a roasted tomato and caper olive salsa.

Chicken or shrimp served with jasmine-blend rice, bananas, chicken cucumber, kumquat pineapple chutney, pappadam flatbread, and roasted cashews.

Glazed charred brussels sprouts with pancetta, sweet potato puree, and finished with cherry relish.

Creme fraîche mashed potatoes, braised red cabbage, asparagus, and spiced pineapple kumquat chutney.

Three-cheese potato gnocchi gratin and sautéed spinach finished with an herb demi-sauce.

Roasted cauliflower puree, mission figs, haricot verts, and fig reduction.

Topped with caramelized onions, fondant potatoes, haricot verts, baby carrots, and finished with a classic bearnaise sauce.

Roasted peppercorn seasoning, cabernet sauce, and truffle french fries.

Gluten-free pasta and homemade marinara sauce with roasted tofu.

Clams, shrimp, scallops, salmon, P.E.I black mussels served with gluten-free pasta, finished with a tomato, and fennel wine broth.

Crispy onions, horseradish mashed potatoes, baby carrots, wild mushroom, and finished with a red wine reduction.