Avocado, mango, cucumber tower, cilantro-orange vinaigrette.

Spring pea greens, fried capers and roasted tomato coulis.

Arugula and asparagus risotto, lemon verbena beurre blanc.

Creme fraiche, apple wood smoked bacon, gruyere and onion.

Blue cheese and creme fraiche, caramelized onions and chives.

Marinated cucumber salad, spicy tomato and saffron aioli.

Artisan cold cuts, chicken liver pate, whole grain mustard, cornichons and grilled baguette slices.

Fresh Hawaiian hearts of palm and cocktail sauce.

Black pepper crusted, mixed greens, truffle vinaigrette and crispy parmesan straw.

Sauteed nantucket bay scallops and watercress chantilly.

Arugula, orange segments, toasted almonds, goat cheese, orange-tarragon vinaigrette.

Shaved parmesan and kalamata olive crostini.

Organic baby greens, candied walnuts, roquefort cheese, red grapes, red onions, tomatoes, apples, dijon mustard vinaigrette.

Petite romaine, applewood smoked bacon, red onion, blue cheese dressing.

Duo of organic quinoa, grilled asparagus, vine ripe tomato, lemon-basil and extra virgin olive oil sauce vierge.

Roasted tropical fruit chutney, jasmine rice, roasted pistachio, lemongrass-gewurztraminer butter.

Seared tofu, roasted portobello, eggplant, zucchini, red onion, tomatoes, charred heirloom tomato and basil coulis.

Scallops, salmon, mussels, crab claw, white shrimp and light clam broth.

Grilled sonoma chicken, baby artichokes, oven dried tomatoes, basil pesto.

Recommended temperature cooked rare to medium rare.

12 ounce lavender honey glazed karabutta pork tomahawk.

10 oz grilled spiny lobster tail. Wild white shrimp.

Recommended temperature cooked rare to medium rare.

Black truffle, green peppercorn, classic bearnaise, bordelaise.

Seasonal accompaniments and warm walnut bread chef's selection.

Chocolate sauce, fresh organic strawberry coulis.

Trio of valhrona chocolate.