Focaccia croutons.

Toasted almonds, bosc pears and creamy gorgonzola dolce latte dressing.

Golden beets, pixie mandarins, Easter egg radish and herbed green goddess dressing.

Hearts of palm, arugula and feta cheese with mustard flowers.

Shaved pecorino, cracked black pepper and Meyer lemon oil.

Eeg salad and white truffle vinaigrette.

Sherry cream with smoked bacon or sage.

Roast wild mushrooms and porcini truffle cream.

Includes spinach and ricotta baked Il Forno with marinara sauce and aged Provolone.

Slow braised lamb shoulder ragu, Swiss chard, castelvetrano olives and toasted breadcrumbs.

Braised duck leg sugo, wilted radicchio and aged pecorino.

Fresh cracked Dungeness crab, petrale sole, PEI Mussels, dayboat scallops in a rich tomato saffron broth, with marinated shaved fennel and Meyer lemon aioli.

Arugula almond pesto cream, marinated baby artichokes and pickled red spring onions.

Short ribs in a hearty red wine and herb sugo, celery root puree and orange gremolata.