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Pan seared quail, fig and bacon marmalade, toasted pine nuts finished with basil oil
Grilled diver scallops, tomato water, cilantro and plum gelee, crispy fried leeks
Sauteed soft shell crab, roasted garlic and herb vinaigrette, fresh cucumber, dill and radish sla
Tempura fried frog legs, blistered cherry tomato and wild mushroom confit, caramelized chipolini onion puree
Grilled peach stuffed with chevre goat cheese and chorizo sausage, atop a bed of greens drizzled with peach balsami
Roasted sweet corn and jumbo lump crab fritters, black garlic, tarragon and brown butter purée, pickled summer vegetables
Bisque of langoustine lobster in a savory velvet, scented with herbs, cognac & cream, truffle oil, & creme fraïche & pastry star
Watermelon and heirloom tomato gazpacho
Organic select greens of the season offered with a cucumber and roasted pepper vinaigrette, balsamic vinaigrette or caramelized peach vinaigrette
Organic baby spinach, heirloom tomato, grilled sweet corn, radish, bacon dusted with corn powder, truffle salt tossed with cucumber and roasted pepper vinaigrette
Organic spring mixed greens, blueberries, feta cheese, summer melon, pistachio, with caramelized peach vinaigrette
Char-broiled filet mignon, seared lobster, wild mushrooms & a red zinfandel reduction
Sauteed shrimp, house made pasta, tomatillo, tomato and pablano infused alfredo, garnished with fresh shaved parmesan cheese
Pan seared diver scallops, roasted sweet corn, basil and summer squash salsa, butter poached chanterelle mushrooms, finished with bonfire smoked sea salt
Grilled veal tenderloin, zucchini basil pistou, sautéed rainbow swiss chard, crispy pancetta
Pan roasted duck breast, black mission fig and sweet ginger compote, riesling nectarine glaze
Grilled australian rack of lamb, curried ratatouille, coconut pineapple sage foam
Pan seared soft shell crabs, arugula, caper, lime salad drizzled with tarragon bacon infused white balsamic
Chefs confections and elegant treats
Served with specialty sugar selection
Jumbo shrimp grilled atop a bed of sea salt and rosemary; served with sauteed spinach, fish sauce, and jalapeno peppers. Finished with a parmesan smoked bacon aioli
Duck confit ravioli, charred beet and roasted shallot puree, smoked oregon blue cheese, toasted walnut oil
Pan seared diver scallops with a brown butter cauliflower emulsion. Crispy pancetta and pomegranate molasses
Champagne poached pear stuffed with a dried cranberry honey creme fraiche. Finished with an orange ginger balsamic glaze
Braised beef short rib atop a sweet potato and pumpkin blini. Served with braising jus and white truffle oil
Organic select greens of the season. Myer lemon & mint vinaigrette, prickly pear & white balsamic reduction or creamy herbs de provence
Roasted beet and baby fennel salad with ricotta salata, sweet and spicy walnuts and a myer lemon & mint vinaigrette
Warm lentil and apple salad with chicken, fennel & apple sausage and a prickly pear & white balsamic reduction
Bisque of langoustine lobster in a savory velvet, scented with herbs, cognac & cream truffle oil, & creme fraiche & pastry star
Roasted butternut squash bisque finished with a maple and carrot mascarpone, pumpkin seeds and crispy sage
Char-broiled filet mignon, seared lobster, wild mushrooms & a red zinfandel reduction
Huckleberry coffee and pomegranate crusted venison tenderloin served with a chocolate, sweet chili & rosemary glaze
Lobster and shrimp risotto with a caramelized fennel and cognac bechamel. Finished with dried caviar
Grilled beef hanger steak au poivre pepper crusted with braised wild mushrooms and an apple cider thyme reduction
Beet dusted diver scallops served over cucumber noodles and finished with a smoked trout, roasted garlic and dill cream
Grilled 14 oz. veal porterhouse with pomme frittes and a black garlic and dried porcini mushroom aioli
Pan seared duck breast with creamed leeks and a sundried tomato & golden raisin gremolata
Braised lamb shank with creamy chevre white polenta and petite syrah demi-glace
Chef's confections and elegant treat
Served with specialty sugar selection
Gourmet cold cereal
Choose any or all ingredients: onions, cheese, roasted, peppers, mushrooms, ham, tomatoes, spinach
Served with dried fruit, nuts & warm milk
Served with pure pa maple syrup
Grilled croissant topped with two scrambled eggs, fluffed with goat cheese
Poached eggs with your choice of canadian bacon or sauteed spinach. Served open-faced on a toasted english muffin and topped with sherry hollandaise sauce
Two poached eggs on a toasted english muffin, topped with a spicy creole sauce
A two-egg omelette filled with sauteed spinach and roasted red peppers
Two poached eggs served with an arugula salad dressed with olive oil & lemon