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 .