Maple ginger hennessey brandy glaze.
Blue cheese dressing and celery sticks.
Pickle chips, hickory-smoked aioli, brioche.
Teriyaki-garlic BBQ sauce and coleslaw.
Vegetable, Philly cheesesteak, Reuben and assorted dipping sauces.
Mahi mahi, cabbage slaw, red onions and lime chipotle aioli.
Cocktail sauce, mignonette and lemon.
Tortilla chips and fresh Parmesan.
Tempura fried heirloom cauliflower, roasted garlic and caper vegan aioli.
Balsamic reduction and black garlic dip.
Coleslaw, pickle chips and brioche.
Crispy Yukon gold potatoes and saffron cream.
Pickled purple cauliflower, kefir cheese, chive, petite greens, aged balsamic glace
Sliced apples, dried cranberries, candied walnuts, apple cider vinaigrette.
Tomato, avocado, smoked blue cheese and bacon bits.
Continental sauce and cocktail sauce.
Herb hummus, cherry tomato, cucumber and citrus creme fraiche.
Truffle chimichurri and micro greens.
Ginger coriander mignonette.
Nutella ice cream, dark chocolate and white chocolate sauces.
Cinnamon ice cream and caramel sauce.
Assorted fresh berries.
Mango, green apple, blackbeery and lemon.
Vanilla, chocolate, cinnamon or nutella. Served with a crispy tuile.
Chef's choice.
Cypress grove purple haze (goat, soft, California), valley shepherd Califona tome (cow, semi-firm, nj), valley Shepherd Nettlesome (cow, semi-firm, nj), point reyes original blue (cow, soft, california). Served with truffle honey, strawberry rhubarb chutney, candied almond, quince paste, banana date walnut bread.