Horatius

a spanish style omelet of fingerling potatoes, green garlic, leeks and eggs, topped with a micro-herb salad and served with a harissa vinaigrette

prosciutto-wrapped seared diver scallop atop roasted japanese sweet potato served alongside pickled red onion and parsley coulis.

lamb tenders rolled with asparagus and chorizo, grilled and served over a fava bean puree and a tempranillo reduction.

a salad of english cucumbers, cantaloupe, grape tomatoes and artisan bread tossed with tres osos extra virgin olive oil, mint and feta cheese

salad of wild arugula with fresh mission figs, shaved pecorino romano and crispy prosciutto, drizzled with aged balsamic vinegar

pan roasted halibut served over saffron and tomato risotto, wilted pea greens and a citrus beurre blanc

roasted free-range cornish hen served over a spring pea risotto, with chantaney carrots and pan jus.

creekstone farms filet mignon served with potato puree, grilled asparagus, red wine demi-glace and blue cheese butter

chilled heirloom tomato soup topped with a drizzle of extra virgin olive oil

sashimi grade tuna mixed with shallots, fennel pollen and truffle oil on brioche toast points

wild gulf shrimp wrapped in pancetta and served with a roasted garlic-rosemary aioli

fluffy, golden-fried cakes of shredded salt cod, mixed with egg, potato, onion and parsley

light pastry turnovers filled with fresh lobster and a creamy béchamel

mini rolls filled with serrano ham, creamy butter and são jorge cheese

flaky puff pastry turnovers filled with spanish chorizo and manchego cheese

local organic stone fruit tossed with agave nectar and topped with a cinnamon crumble and vanilla ice cream

dense olive oil infused pound cake topped with fresh berries and a dollop of kendall farms creme fraiche

flourless valrhona chocolate cake, served with cherry ice cream and sailor jerry spiced rum crème anglaise