Graffiti

With extra virgin olive oil and asiago

Red and gold beet kim chee with japanese cucumbers

Tossed in sea salt and topped with tomato confit and parmesan

Feta cheese and shaved red onion

With 25 year aged balsamic vinegar

Chive and rice wine mignionette

Three choices each day, ask your server for today's selections

A taste of all three soups

Tossed in white balsamic vinaigrette

Parmigiano reggiano crisp and white anchovy

With port soaked cherries, crumbled bleu cheese and candied walnuts

Tossed with smoked bacon, wild mushrooms, caramelized cipollini onions, feta, toasted almonds and red grapes

Roasted red beets layered with herb goat cheese mousse, peppered greens and rustic croutons. truffled red and gold beet timbale with toasted pistacchios

Mixed baby greens tossed with marinated black mission figs, fresh mozzarella, grilled red onions and pears and spiced pecans

Napa cabbage and spring greens tossed with carrots crispy wontons, cucumber and tomato in a hoisin vinaigrette with grilled chicken and rice noodles

Over tomato confit ragout

Filled with mushroom duxelles, mascarpone cheese and artichoke hearts. Served over beurre blanc and topped with micro greens

Marinated roma tomatoes and roma tomato confit with fresh mozzarella, fresh basil, olive oil and balsamic vinegar

Baked baby brie simmered in petite sirah reduction with red and yellow peppers, red onion, garlic, shallots and basil

With grilled herb flatbread, warm olive medley, peppers and capers alla mama, cipollini onions, sundried tomatoes and marinated black figs

Grilled herb flatbread, dried fruit chutney, black figs, greek olives, caperberries, dried dates, red grapes and truffle honey served with three cheese selections

Served over sunflower sprout and carrot salad with nuoc cham dipping sauce and sriracha chili aioli

With peppers and capers alla mama and lemon aioli

Capers, red onion and mustard vinaigrette with taro chips and petite citrus salad

In a crisp wonton bowl with spring greens and stone ground mustard & horseradish cream

With marinated cucumbers and wasabi creme fraiche

Mixed seafood ceviche in a corn tortilla bowl with romaine chiffonade and avocado

White corn brandy cream and roasted cipollini onions with creme fraiche and micro greens

Pan seared and served over a grilled artichoke heart with meyer lemon drizzle and beurre blanc

Steamed in chardonnay with garlic and herbs

Grilled chicken skewers with thai peanut sauce

Wild mushrooms and cipollini onions with madeira demi glace and yukon potato gratin

With dried cherry demi-glace and fresh mint

With extra virgin olive oil, fresh basil, roma tomatoes and fresh mozzarella

House made basil pesto, grilled chicken, fresh mozzarella, pine nuts and fresh grated asiago

Port soaked cherries, roasted fennel and marinated figs with fresh mozzarella and asiago cheeses over extra virgin olive oil. topped with baby greens

Pears, gorgonzola & asiago cheeses, caramelized onions, candied walnuts and port balsamic reduction

Thinly sliced prime rib with red and yellow peppers, onions, wild mushrooms, mozzarella and jarlsberg cheeses

Stuffed with toasted pecan goat cheese mousse, and served over braised greens with petite sirah reduction

On a chipotle potato cake in a pool of anaheim chile puree with roasted white corn salsa and creole remoulade

With warm niçoise salad of roasted red potatoes, green beans, confit tomato and olive medley tossed in herb vinaigrette

Ribbon cut vegetables and forbidden rice with sweet shoyu and shiso

Chardonnay, shallots, garlic and fresh herbs

Chicken, prawns and vegetables in a thai red curry sauce over basmati rice

Pan seared rare with toasted peanut basmati rice, mirin glaze and celeriac & pea shoot slaw in rice wine vinaigrette

In a spicy tomato broth with fresh herbs and linguine

Grilled artichoke heart, red potatoes, roasted pepper and meyer lemon beurre blanc with red pepper rouille baguette

Over house made gnocchi with braised spinach, confit tomatoes and shaved grana padano cheese

With forbidden rice and sauteed vegetables add a tail to any big bite

With forbidden rice and sauteed vegetables add a tail to any big bite

With wild mushrooms and grilled red onions tossed in madeira wine, cream and asiago cheese

Pan seared and served over artichoke and wild mushroom ravioli with enoki mushrooms and beurre blanc

Two duck legs with braised spinach, yukon potato gratin, caramelized cipollini onions and port balsamic gastrique

Warm apple sauce, roasted red potatoes, green beans, grilled pears and grilled red onions

Served thursday, friday and saturday with horseradish sour cream, au jus, mashed yukon potatoes and sauteed vegetables

Mashed yukon potatoes and sauteed vegetables with cipollini onion, wild mushroom and gorgonzola ragout

Laced with black truffle petite sirah demi-glace. Served with mashed yukon potatoes and sauteed vegetables

With dried cherry demi-glace, yukon potato gratin and sauteed vegetables

Raspberry zinfandel, white peach and blackberry cabernet sorbets

Chocolate ganache, butterscotch caramel, whipped cream, toasted almonds and a maraschino cherry

In a pool of creme anglaise topped with butterscotch caramel

With brown sugar and oat crisp topping, vanilla ice cream and butterscotch caramel

In a chocolate dipped tart shell with fresh vanilla bean whipped cream and toasted coconut

Over summer berry jam with fresh berries

Over strawberry essence

Layered with vanilla buttercream and topped with summer berry jam

Traditional vanilla bean custard with a crisp caramelized sugar top