Chipotle aioli and green olive-onion salad.

Crisp risotto with truffled pecorino basil aioli.

Sliced cucumbers, chopped shallots, ojai herbs, meyer lemon and extra virgin olive oil and avocado.

Sheeps milk ricotta with toasted pine nuts, sweet onions and seared porcini.

Pancetta and wild flower honey.

Rosemary scented duck confit with Parmesan and warm marrow.

Arugula, prosciutto, white truffle essence.

Lump crabmeat and heirloom tomatoes, baby arugula avocado champagne vinaigrette.

Braised in white wine with cranberry bean potato salad and black olive vinaigrette.

With blood oranges, radish, avocado and Oregon hazelnuts.

Mixed chicories with pears, walnuts and balsamic fig vinaigrette.

Meatballs with soft polenta, rosemary marsala jus and sweet and sour cherries.

Heirloom tomatoes and fresh burrata, jerez vinegar, micro celery and crouton.

Moroccan lamb sausage with tomato, escarole and Pecorino Romano.

Fresh jumbo lump crabmeat, chiles mushrooms, red cow Parmesan and picked oregano.

Homemade lasagna layered with market eggplant, ricotta, fresh herbsand mozzarella.

Farfalla pasta tossed with a light vodka sauce, red cow Parmesan.

Pan roasted shrimp with toasted garlic, olive oil and lemon.

With organic squash, baby spinach, garlic, capers, tomatoesand white wine lemon sauce.

Spinach and ricotta stuffed ravioli, market vegetables vegetable broth with seared scallops.

Artichokes, roasted garlic, fingerlings, pearl onions, broccolini, lemon sauce.

With truffle Parmesan French fries mustard-demi sauce.

With potato puree, holland asparagus red wine reduction.

Pounded breast of jidori chicken topped with eggplant, fresh tomatoes, mozzarella, parmigiano tomato-basil sauce.

With toasted garlic and olive oil.

With toasted garlic olive oil and red chili.

With fresh herbs.