A smooth and tahini-rich spread served with grilled pita sprinkled with zataar.
Served with Grilled Pita
Served in a roasted tomato sauce with fresh herbs, and a side of grilled pita bread for dipping.
Served over labne (a strained yogurt sauce) and drizzled with mint pesto.
Extra jumbo shrimp served with house-made cocktail sauce, extra horseradish, and a lemon wedge.
Three ounces of imported French brie, baked to a soft center and topped with fig jam from Spain. Served with rosemary crackers and country bread.
Blue corn tortilla chips layered with fontina cheese and topped with chopped skirt steak, sliced avocado, labneh, heirloom tomato and a drizzle of Umbrian black truffle oil.
Colossal Lump Crab Tossed in Lemon Aioli, Served over Grilled Bread Brushed with Garlic Oil
Served with Parmesan and Yogurt Sauce
Garlic oil, fresh herbs, Parmesan and spices
Parmesan, fresh greens and olive tapenade.
Served with grilled pita and lemon oil.
Garnished with cracked pepper and fresh parsley, with a side of oyster crackers. (Note: Soup is Gluten Free but oyster crackers, in separate sealed plastic bag, are not.)
Citrus segments and blood orange creme.
Arugula, tabbouleh, toasted almonds and lemon vinaigrette.
Cranberry Blue Cheese, Apple, Candied Walnuts
Three jumbo grilled shrimp paired with sliced avocado, local feta, olive oil and cherry tomato.
A simple salad of arugula, thinly sliced red onion, strawberry, balsamic vinaigrette and Parmesan cheese. Add Steak or Grilled Shrimp.
Four ounces of creamy fresh burrata served with mixed heirloom cherry tomatoes, extra virgin olive oil and lemon zest, garnished with fresh mint leaves.
San Marzano tomato, mozzarella, Parmesan, fresh basil
Prosciutto, minced garlic, San Marzano tomato, mozzarella and Parmesan, topped with baby arugula and balsamic glaze
Mint pesto, creamy fresh burratta, Parmesan cheese and mixed heirloom cherry tomatoes.
House-made meatballs, fontina, Parmesan and tomato sauce, served in an Italian roll and melted in the oven
Sliced roasted skirt steak with red onion, fontina, arugula and cayenne aioli, served in an Italian roll with a handful of potato chips
Miniature Italian potato dumplings cooked in a rich tomato cream sauce with Parmesan, mozzarella and ricotta. Served in a cast iron skillet. Add Chorizo or Meatball.
Baked Gnocchi served in a cream sauce containing meyer lemon sauteed ramps, garnished with a pesto made from ramp greens.
With fresh berries and cassis cream.
With lavender honey and fresh seasonal fruit.
Chocolate cake topped with a chocolate ganache, topped again with chocolate mousse and enrobed with a chocolate brownie crumble. Garnished with mint leaf and a dollop of whipped cream.
2 mini tarts
Served with fresh orange segments and whipped cream
A Traditional Israeli Breakfast Consisting of Poached Eggs in a Spiced Tomato Sauce with Feta Cheese, Onion and Red Pepper, Served with Grilled Pita for Dipping. Recommended with Chorizo.
Fresh herbs, fontina, labne, roasted baby heirloom tomatoes. (Three eggs.)
Mozzarella, prosciutto, caramelized onion, roasted baby heirloom tomatoes. Three eggs.
Feta, mint pesto, spinach. Recommended with crumbled meatballs.
Chorizo, fontina cheese, delicate house-made pickles, arugula on a grilled bagel.
Smoked salmon, cream cheese, tomato, sliced red onion, arugula on a grilled bagel, served with a lemon wedge.
Served with sliced bananas caramelized in maple syrup and whipped cream.
Served with honey, vanilla almond granola and fresh berries
San Marzano Tomato, Mozzarella, Scrambled Egg, Crumbled Meatball
San marzano tomato, mozzarella, Parmesan, fresh basil.
Mint pesto, fresh burratta and mixed heirloom cherry tomatoes
Served with citrus segments and blood orange creme.
Potato wedges with spices, served with tatziki sauce for dipping.
A side of crispy thick cut bacon
A light side salad.
Delicate and sweet.
Hummus, cannellini dip, haloumi, meatballs and tabbouleh served with pita and crudite.
Hummus, cannellini dip, haloumi, meatballs and tabbouleh served with pita and crudite.
Hummus, cannellini dip, haloumi, meatballs and tabbouleh served with pita and crudite.
Garlic oil, fresh herbs, parmesan and mint pesto.
Served with Pita Bread.
Cannellini dip and mint pesto.
Strawberries, roasted walnuts, blue cheese and cassis dressing.
Roasted tomatoes, served with grilled pita bread.
Served over labneh with fennel salad.
Fontina, roasted cherry tomato and cilantro spread.