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chef's inspiration.
roasted mission figs, toasted pine nuts maytag blue cheese, ice- wine vinaigrette.
marcona almond crusted manchego cheese, piquillo pepper jam, aged sherry vinaigrette.
prosciutto di parma, burrata, organic spanish extra virgin olive oil.
achiote rub, pickled red onion, lime, cilantro.
carrot ginger puree, spiced cashews.
apple & fennel salad, toasted pine nuts kumquat marmalade.
dark rum glazed tartare, pineapple, plantain chips & coconut seared, avocado, scotch bonnet crema.
grilled asparagus, creamy parmigiano polenta, caramelized onion jus.
valdeon blue cheese topped, grilled garlic potatoes, piquillo manchego napoleon, sriracha aioli.
tuscan chestnut torte, thyme roasted fig, pinot noir toasted hazelnut reduction.
manchego potato cake, roasted garlic spinach, italian chile butter.
catalan style potato, sesame sugar snap peas, saffron brodo.
purple potato medley, haricot vert, warm charred tomato vinaigrette.
wild mushrooms, herb crema, white truffle oil drizzle.
horseradish whipped potatoes, grilled onions and peppers, red wine demi.
campari tomatoes, roasted fingerlings and sautéed spinach.
malted rum gelato.
strawberry italian soda.
butterscotch, fresh raspberries.
rosemary caramel.
roasted apricots.