CHEF’S THREE COURSE TASTING MENU $70.00 per person No Substitutions or Menu Modifications Please

Starters

SWEET CORN SOUP & SMOKED PORK SAUSAGE Olive Oil Roasted Tomatoes, Spiced Sourdough Croutons, Sweet Pepper-Corn Sauté

BABY BEET, AVOCADO & LOCAL CITRUS Purple Haze Goat Cheese, Arugula-Frisse Salad, Orange Marmalade, Toasted Pistachios

BLUEFIN TUNA TARTARE & SESAME-NORI CRACKERS Shaved Radish Salad, Shiro Miso, Cucumber Sunomono, Rice Wine Vinegar, Yuzu Aioli

PERSIMON & BUTTERLEAF LETTUCE SALAD Sheep’s Milk Fetta, Toasted Pepitas, Cilantro, Pomegranate, Curry Vinaigrette

ALDERWOOD SMOKED SALMON & CRISPY POTATO CAKE Watercress, Dill-Whipped Crème Fraiche, Chive Frittata, Trout Roe Caviar

BLUE CHEESE SOUFFLE & CRIMSON PEARS Spiced Fig Jam, Chicory, Endive, Port Reduction

Entrées

GRILLED BEEF RIBEYE CAP STEAK & CHEDDAR POTATO GRATIN Blue Lake Bean, Mushroom Roast, Aged White Cheddar, Tomato Jam, Crispy Bacon

SPICE ROASTED CABRILLA GROUPER & CRISPY CALAMARI Chardonnay Braised Artichokes, Stewed Tomatoes, Broccolini, Saffron Remoulade

TRUFFLED MUSHROOM RAVIOLI & ROASTED HONEY NUT SQUASH Chanterelle Mushrooms, Braised Black Kale, Pepitas, Goat Cheese

ROASTED DUCK BREAST & LEG CONFIT Cider Whipped Sweet Potatoes, Italian Black Kale, Tart Cherry Preserves, Duck Jus

FLASH SEARED BLUEFIN TUNA & SHRIMP DUMPLINGS Bok Choi Sauté, Star Anise-Carrot Puree, Mushroom Roast, Soy-Ginger Sauce

CABERNET BRAISED SHORT RIBS Sweet Onion-Potato Puree, Sweet Corn Sauté, Italian Sweet Long Peppers,

Desserts

VANILLA BEAN CHEESECAKE Guava Sorbet, Cornflake Crunch, Tropical Fruit

GERMAN CHOCOLATE CAKE Coconut Sorbet, Pecan Florentine

CINNAMON ICE CREAM Sautéed Apples, Sugar Dusted Pie Crust

A 3% Surcharge Will Be Added to Each Bill to Cover Increasing Operations & Labor Costs

N I C O L A S M A R TI N EZ | E X EC U TI VE S O US C HEF J I M MI E G A R CI A | S OU S C HEF J O H N T H O M PS O N | C H E F DE C UISINE