Assorted cheeses served with crackers, olives and seasonal fruit.

Served with Parmesan cheese, artichokes & grape tomatoes (red pepper vinaigrette, pear vinaigrette, blue cheese or spicy chipolte dressing).

D'anjou pears, mixed organic greens, port soaked craisons, roasted walnuts and maytag blue cheese.

Over organic mixed greens, toasted pecans, a warm bacon & honey mushroom vinaigrette and Fiji apple .

Served with thin sliced black Angus beef with 2-year old aged swiss cheese on grilled ciabatta bread & a truffle demi-glace and horseradish aioli.

Layers of German Black Forest ham, melted Munster cheese, sun-dried tomato muffalato and caramelized spanish onions.

Vine ripe Heirloom tomatoes, basil-tomato oil & balsamic vinaigrette on toasted warm focaccia bread.

Roasted eggplant, carmelized onion, goat cheese, fig jam, lavender and white truffle oil on grilled rosemary olive bread.

Served with 5 types of cheese including a little Buttermilk-Blue ... then grilled to perfection with truffle oil & served with a cup of soup or with mac-n-cheese.

Our famous truffled Mac-n-Cheese, topping over sliced Black Angus roast beef and truffled horseradish aioli.

Seared with toasted almonds and Meyer Lemon Beurre Blanc, snap peas and 'pearls of pasta florentine.

Tournedos of herb crusted filet mignon with a sauce of Maytag blue cheese, truffle and wild mushrooms.

On wasabi mashed potatoes and snap peas, broccoli slaw, Maple Ponzu and Wasabi Aioli sauce.

San marzano bruschetta, artichoke, buffalo mozzarella melted to perfection and topped with fresh basil.

A perfect creamy blend of fontina, gruyere and Parmesan cheese with pasta and white & black truffles for a hedonistic finish.

Assorted cheeses from around the world with crackers and seasonal fruit.

cheeses and imported meats with olives, crackers and seasonal fruit.

Roasted tomato, carmalized red onion, goat cheese & mozzarella, roasted eggplant bruschetta and chipotle aioli.

Topped with 2 1/2 year old.

Armenian flat bread, grilled herbed chicken, wild mushrooms, sour cream, cilantro, bruschetta, monterey-cheddar-jack and Parmesean cheese.

Armenian flat bread with roasted eggplant, parmasean, artichoke, goat cheese, bruschetta, monterey-cheddar-jack, then drizzled with white truffle oil.

Chipotle, blue, caramelized onions, bacon and toasted walnuts.

Served with wild mushroom, herbs, tomato, garlic, caramelized onions w/ toasted baguette.

The perfect blend of nine different cheeses and pasta blended and baked perfectly with white & black truffles for a 'hedonistic' finish.

A warm napolean of thin sliced Black Angus roast beef, toasted crostini & sauces of black truffle demi-glaze and horseradish aioli.

Served with smoked salmon, chilled vodka and all the garnishes.

blue cheese, Maple Vin., raspberry chipotle or pear vinaigrette.

Served with vine ripe roma tomatoes, basil oil and balsamic and Prosciutto di Parma served with grilled rosemary olive Tuscan bread.

On organic mixed baby greens, Picholine and Nicoise olives, grilled red onions, toasted walnuts and rosemary-olive crostini.

On a Napoleon of baked wonton, marinated Jicama, mango and jalapeno, finished with chipotle, cilantro and wasabi créme fraiché.

Served with wild mushrooms, warm bacon & honey dressing, smoked cranberries over organic mixed baby greens, toasted walnuts and fiji apples.

Seared rare on an avocado & Cannelini bean puree, snap peas, slow roasted thyme-pomodori. Marinated carrot/broccoli slaw, maple-sov Ponzu and Wasabi Aioli.

Herb crusted with gulf shrimp, toasted almonds and Meyer Lemon Beurre Blanc, finished with snap peas and 'Pearls of Pasta Artichoke/Florentine'.

Black truffle Maytag Blue cheese, roasted 'Parm' Potatoes, wild mushrooms and cognac carmelized onions.

Served with a duck demi-glaze, asparagus, smoked port soaked cranberries, toasted pine nuts and oregon white alba mushrooms.

On tagliatelle with a dark chocolate shiraz demi-glaze of carmelized onion, baby carrots and wild mushroom madeira.

Wrapped in Prosciutto bacon, grilled parmesan artichoke and caramelized onion, finished with spinach goat cheese and marsala sauce.

Served with organic mixed greens, potato pancake and sauteed balsamic wild mushrooms.