Manchego-stuffed peppers drizzled with honey sherry vinaigrette served with crostini.

Sauteed onions and peppers with Korean and marinara sauces.

Havarti and parmesan cheeses with crostini.

With grapes, pecans and herb butter.

Garlic herb butter & brandy.

In lobster bisque sauce.

House-made chipotle remoulade.

Fig jam, cranberry & crostini.

Chipotle remoulade and Srircha sauce.

Fig jam, cranberry and crostini.

Roasted pear & French-toasted fall harvest cake.

Sauteed onions, Korean peppers with Korean & marinara sauces.

Manchego-stuffed peppers drizzled with honey balsamic vinaigrette and served with crostini.

Garlic herb butter & brandy.

With next's cocktail sauce.

Shiitake mushroom, leeks, napa cabbage, Asian spices with sweet and sour sauce.

Napa cabbage slaw with wasabi, Korean pepper sauce and sesame vinaigrette.

Maque corn choux and spinach.

Topped with sun-dried tomatoes, truffle oil and veal demi-glaze.

In lobster bisque sauce.

With grapes, mushroom, pecans and herb butter.

Havarti and parmesan cheeses with crostini.

Feta cheese, kalamata olives, red onions, grape tomatoes cucumbers and mixed greens in red wine vinaigrette.

Next Caesar dressing and croutons.

Grape tomatoes, bacon, red onions and blue cheese dressing.

Feta cheese, kalamata olives, red onions, grape tomatoes, cucumbers & mixed greens in red wine vinaigrette.

Grape tomatoes, bacon, red onions and crumbled blue cheese dressing.

Next Caesar dressing and croutons.

Organic arugula, goat cheese & apple cider vinaigrette.

Candied pecans, crumbled blue cheese, dried cranberries with tarragon vinaigrette.

Candied pecans, crumbled blue cheese, dried cranberries with tarragon vinaigrette.

Organic arugula, goat cheese and apple-cider vinaigrette.

Chicken, hard-boiled egg, celery, grapes and red apples and pecans with waldorf dressing.

Choice of chicken or turkey, egg, bacon, blue cheese, tomatoes, avocado and romaine lettuce with buttermilk dressing.

Candied pecans, crumbled blue cheese, dried cranberries with tarragon vinaigrette.

Feta cheese, kalamata olives, red onions, grape tomatoes, cucumbers and mixed greens in red wine vinaigrette.

Chicken, hard-boiled egg, celery, grapes and red apples and pecans with waldorf dressing.

Mixed greens, champagne vinaigrette and blue cheese.

Grape tomatoes, bacon, red onions and crumbled blue cheese dressing.

Choice of chicken or turkey, egg, bacon, blue cheese, tomatoes, avocado and romaine lettuce with buttermilk dressing.

Next Caesar dressing and croutons.

Organic arugula, goat cheese and apple cider vinaigrette.

Clams, shrimp, mussels, calamari, roasted garlic & parsley.

Italian potato dumplings with roasted garlic sherry cream sauce and fresh herbs.

Vodka-spiked herbed tomato cream sauce.

Over a bed of angel hair pasta with lemon butter sauce.

Cilantro pesto and chipotle mayonnaise on sourdough.

Grilled chicken, brie cheese and pear slices with Dijon mustard on focaccia hoagie.

Turkey breast, lettuce, tomato, bacon, fontina cheese with lemon-cilantro mayonnaise on marble rye.

House cured & smoked brisket with Swiss on marble rye.

Slow, baked ham & Swiss with honey mustard on brioche bun.

Arugula and house-made Russian dressing on brioche bun.

Artichoke hearts, capers and olives in garlic sauce.

Ground kobe (wagyu) sirloin with onions and demi-glaze served open-face.

In lemon caper sauce.

With squash risotto.

6 oz. With baked lobster tail.

With squash risotto.

With creamed brussels sprouts.

Whole fish, pan-seared with lemon butter and baby bok choy and scalloped potatoes.

Sous-vide C.A.B. flat iron steak with chimichurri sauce.

Slow-braised lamb osso buco in veal stock red wine reduction.

Sous-vide New Zealand elk tenderloin with blueberry gastrique.

Char-grilled and topped with shitake mushroom and served with Ying's steak sauce.

Char-grilled veal-stuffed quail and sous-vide New Zealand elk tenderloin with blueberry gastrique.

With lemon caper sauce.

Wagyu beef (Texas kobe) with marsala mushroom sauce.

House-made meat sauce loaded with 4 Italian cheeses and herbs.

Artichoke hearts, capers and olives in a white wine garlic sauce.

Beer-battered cod served with fries, tartar sauce and malted vinegar.

Airline chicken breast, mushrooms and marsala demi-glaze.

With miso butter sauce.

With caramel ganache frosting.

With cocoanut praline sauce, currants and spiced rum.

With caramel sauce.

Tillamook cheddar, lettuce, tomato with mayonnaise on brioche bun.

Arugula and red onion with lemon-cilantro mayonnaise on brioche bun.