California Grill At Contemporary Resort

with jicama, fourme d?ambert, and pecan-sesame brittle.

with florida citrus, red onions, soy reduction, and wasabi cream.

with blossoms, sweet corn puree, ricotta and almond filling, cilantro vinaigrette.

baby arugula, vanilla vinaigrette, and 8-year aged balsamic.

with maine lobster, portobello mushrooms, espellette, and white truffle oil.

on toasted brioche with sweet corn, marinated peppers, espellette aïoli, peach ketchup.

with roasted garlic dressing, marinated anchovies, olives, aged parmesan, and croutons.

with sun-dried tomatoes, pesto, shiitake mushrooms, and basil.

mascarpone potatoes, blue lake beans, arugula oil, teriyaki barbecue.

with goat cheese polenta, roasted mushrooms, zinfandel glaze, and sage.

with chorizo, baby squash, fingerling potatoes, heirloom tomatoes, sorrel pistou.

with sauteed chanterelle and summer mushrooms, fresh buttermilk ricotta, tiny basil.

with marble potatoes, california blue lake beans, morel-vegetable vinaigrette.

with house-made shrimp dumpling, stir-fry veggies, chinese long beans, and shiso broth.

with zellwood corn pudding, pole beans, applewood bacon and vidalia jus.

with english pea risotto, buttered petite carrots, and pinot noir glaze.

poke, tartare, and tataki.

(sah-shee-mee). yellowfin tuna, salmon, and hamachi.

spicy and tataki tuna with shrimp tempura, bell pepper, avocado, and chili soy glaze.

crispy soft shell crab with asparagus, spicy mayonnaise, and yuzu pepper sauce.

crab, shrimp, bay scallops, tuna, and fireball sauce.

jumbo lump crab with avocado and cucumber.

maki and nigiri.

pecorino, asiago, and provolone with sun-dried tomato and arugula pesto.

with chipotle corn salsa, roasted peppers, and tillamook smoked cheddar.

roasted olives, sylvetta arugula, cucumber yogurt, and manchego cheese.

baby artichokes, asparagus, forest mushrooms, and ricotta.

with buttermilk ranch dressing and sourdough croutons.

with basmati rice and seasonal vegetables.

with roasted potatoes and seasonal vegetables.

with roasted potatoes and seasonal vegetables.

with provolone cheese.

with whipped cream.

with chocolate fudge sauce.

with wildflower honey and strawberry rhubarb compote.

pudding cake with citrus syrup lemon curd with huckleberry compote lemon infused tapioca.

warm chocolate cake with molten center, macerated california strawberries and grand marnier.

creme brulee with a citrus financier and chocolate-hazelnut bark.

crispy baked phyllo squares layered with banana, caramel, mascarpone mousse,and caramelized banana.

cardamom mascarpone, florida peach compote, and vanilla frozen yogurt. (no sugar added).

served with white coffee ice cream, salted caramel, and hazelnut crunch.

this japanese tea is known as the popcorn tea. the nutty taste of the rice and barley goes well with the fresh flavor of sencha, resulting in a savory infusion that is a perfect complement to japanese cuisine.

estate china is a green tea, perfumed with the essence of freshly plucked ripe pears. it is crisp and sweet, just as a pear should be.

harvested in northwest china, this green tea produces a fresh and delicate jade infusion. it is carefully hand-picked then withered and gently dried. this is a natural-type tea.

sweet mandarin orange and warm vanilla passionately embrace medium-bodied ceylon tea leaves in this sensory delight.

this regal tea is steeped in the rich history of the house of orange. has a blend of estate high-grown ceylon black teas. this produces a medium-bodied cup with deep copper liquor.

strong enough for an earl but refined enough for his lady, this connoisseur-grade earl grey blends ceylon india and china estate teas with just a hint of bergamot.

charged with the distinct darjeeling character, this second flush is named for the region, as darjeeling literally means land of the thunderbolts.

this tea has tranquil and calming herbal infusion of sweet and fragrant golden chamomile blossoms; mild and sweet. the best chamomile flowers harvested from the fertile plains of the nile valley are used.

peppermint leaves, chamomile flowers, orange blossoms, and allspice make up this tea. find peace in a teacup.

slip into sweet lemon drop dreams, memories of carefree summer afternoons let your heart be light with this naturally caffeine-free infusion of lemon verbena, lemon grass, and lemon balm. simple bliss!

this top-grade oolong tea from formosa is delicately scented with rare osmanthus flowers. it is highly coveted and prized for its champagne aroma and deep rich flavor.

harvested south of the yangtze river, this white tea is named for the silver downy hairs that cover the young unopened buds. ancient tea connoisseurs, always on the lookout for the ultimate tea, discovered that the buds picked before they opened had the most delicate flavor.