Wild arugula, beets, artichokes and champagne vinaigrette.

Au gratin potatoes, beurre blanc and cab dimi.

Spicy - black bean - truffle and pita.

Olive, caper, egg tapenade.

Ditalini pasta with fontina truffle fondue sauce.

Asian slaw lemon butter and red chili teriyaki.

Butter and teriyaki sauces.

Tempura battered served over jalapeno cream corn.

Edamame, ponzu and lemon butter.

Steamed edamame and kosher salt.

Fontina cheese and olive tapenade.

Steamed or fried with ponzu reduction and wasabi drizzle.

Marinara and basil aioli.

With tomato and balsamic marmalade.

Pan roasted with kumquat jam.

Risotto, watercress and lemon butter.

Warmed buffalo mozz served over tomato, garlicand balsamic relish.

Smoked salmon and ditalini with fontina truffle fondue sauce.

Fresh garlic and parmesan with house-made ketchup.

Bib lettuce, marinated tomatoes, roquefort blue cheese, bacon and balsamic vinaigrette.

Crisp romaine, garlic croutons, kalamata olives and classic caesar dressing.

Texas field greens, candied walnuts, seasonal berries and strawberry dressing.

Baby spinach, marinated artichokes, fresh mozzarella and white balsamic vinaigrette.

Baby spinach, shaved prosciutto, parmesan, dates and champagne vinaigrette.

Sashimi ahi tuna, cold-smoked salmon, fresh avocado, watercress and teriyaki reduction.

Cheeses and fruit with grilled crostini.

House made marinara sauce and basil aioli.

Whipped potatoes, crispy bacon and pomodoro sauce.

Warm roasted mushroom and baby spinach salad with balsamic vinaigrette.

Fresh baby spinach, grilled crostini and tomato marmalade.

Garlic baguette and caramelized tomato pomodoro broth.

Black bean - black truffle - sriracha hummus with grilled pita bread.

Asian slaw, wasabi mash and house made red chili teriyaki and butter sauces.

Ocho rios style bean and pea ragout with dark rum syrup.

Saffron basmati rice pilaf and roasted tomato veracruz sauce.

Fresh avocado, watercress and edamame in a passion fruit vinaigrette.

Garlic fries, southwest cream corn and house-mad Barbeque sauce.

Wasabi potato silos and ponzu glazed Asian vegetables.

Chef's choice daily mash, grilled asparagus, onion strings, roquefort blue cheese and cabernet reductions.

Grilled sweet corn and roasted poblano risotto with honey butter.

Caramelized onions, baby spinach, fontina and mozzarella cheese, marinara and beurre blanc.

Parmesan au gratin potatoes, steamed asparagus and shiraz sauce.

Scalloped potatoes, sauteed baby spinach and roasted tomato sauce.

California strawberries and fresh whipped cream.

Rich chocolate cake, milk chocolate mousse and dark cocoa sauce.

With Orange blossom jam andgrand marnier creme anglaise(g).

Graham cracker streusel and caramelized bananas.