Fluffy and tender corn cakes folded with diced jalapeno and corn, served with buttery manuka wood smoked salmon then finished with avocado salsa and a drizzle of jalapeno-cilantro aioli.

Crisp and juicy slow-roasted pork belly with tangy plum Barbeque sauce and house-made kimchi finished with a fresh and crunchy apple slaw folded with black sesame seeds and light lime vinaigrette.

Gluten-free. Field greens with grape tomatoes, Persian cucumber, French green beansand fried polenta croutons finished with creamy lemon and dill vinaigrette and minced flat leaf parsley.

Gluten-free. Sweet Hawaiian deep-sea crab is folded with celery and citrus aioli, layered with hass avocado and diced alphonso mango, served with sea salt and pepper roasted crostini.

Gluten-free. Sweet Hawaiian deep-sea crab is folded with celery and citrus aioli, layered with hass avocado and diced alphonso mango, served with sea salt and pepper roasted crostini.

Gluten-free. Thick bone-in pork chop is pan-roasted medium and finished with a white wine, mushroom and sage cream sauce. Served with a medley of sauteed vegetables and creamy mashed potatoes.

Gluten-free. A medley of mushrooms, pan-seared with sunchoke butter, lemon juiceand tamari served warm atop thyme infused sunchoke cream with sliced water chestnuts. Finished with brown butter powder and arugula greens.

Gluten-free. Thick and juicy center cut tenderloin filet is pan roasted with olive oil, sea saltand pepper, finished with a pool of smoldering garlic and herb compound butter, served with a pyramid of crisped onion rings. GF-M can be modified.

Vegetarian. Crisp and tender polenta cake lightly charred with clarified butter topped with lightly sauteed green beans and seasoned arugula greens. Finished with fresh and zesty Spanish romesco sauce.

Gluten-free. Fresh salmon is roasted and ladled with French buerre blanc, finished with English peas lightly smashed with cream, European butter and a dash of mint. Served with a warm new potato salad folded with a xeres vinaigrette.

Gluten-free. U-10 sea scallops pan-seared and finished with a fragrant pan sauce of garlic, lemon, parsleyand butter, served atop tender risotto finished with white wine and cream.

Gluten-free. Boneless beef short ribs, slow-braised in red wine with onions, thyme, rosemary, carrots, garlicand bay leaf, finished with oodles of gravy, served with a medley of sauteed vegetables and creamy mashed potatoes.

Gluten-free. Fresh halibut filet is oven roasted with a light herb, dijon and panko crust, served over a pool of beurre blanc with a medley of seasonal vegetables and fluffy rice pilaf.

Tender honey crisp apples baked with cinnamon and sugar in flakey butter crust, finished with buttery streusel topping and served with vanilla ice cream and a drizzle of caramel.

A true American classic, creamy, tart and sweet served over a buttery macadamia graham cracker crust. Finished with berries and whipped cream.

Rich, creamy and fluffy this is a plate "secret recipe" delight baked over buttery macadamia-graham cracker crust. Finished with berries and whipped cream.

A rich and decadent take on bread pudding served warm served with rich toffee sauce and vanilla ice cream.

Gluten-free. A rich, decadent and moist flourless chocolate cake, served with fresh whipped cream and seasonal berries.