MECCA

Dungeness Crab, Prawns, Oysters, Mussels and Ceviche.

Oysters served with a Pink Peppercorn Mignonette and Cocktail Sauce.

Oysters served with a Pink Peppercorn Mignonette and Cocktail Sauce.

Oysters served with a Pink Peppercorn Mignonette and Cocktail Sauce.

Oysters served with a Pink Peppercorn Mignonette and Cocktail Sauce.

Oysters served with a Pink Peppercorn Mignonette and Cocktail Sauce.

Oysters served with a Pink Peppercorn Mignonette and Cocktail Sauce.

Poached Prawn and Jalapeño oil.

Caramelized Peaches, Blueberry Sauce & Crème Fraiche.

Arugula topped with diced Fuji Apples and Medjool Dates, Candied Walnuts and a Champagne Vinaigrette.

Red and Yellow Beets, Humboldt Fog Goat Cheese topped with an Orange Pistachio Vinaigrette.

Orzo Pasta, Garlic, Heirloom Tomatoes and Parsley

Cucumbers, Cilantro and Broken Cumin Vinaigrette.

Hearts of Palm, Heirloom Radishes, Avocado and Lemon Oil.

Arugula Salad. Spicy Mustard Crème Fraiche, Fried Capers, Lemon Zest, Warm Crescenza Crostini.

Wild Mushrooms, Parmesan Broth and a shaved Asparagus and Pecorino Salad.

Ragout of Baby Artichoke, English Peas and a Meyer Lemon Sauce.

Lentil Du Puy, Cumin scented Carrots, Lemon Confit and Mint Oil.

Truffle Potato Puree, Caramelized Onions and topped with a Chive Beurre Blanc.

Bordelaise Sauce, Roquefort and Summer Vegetable Chopped Salad.

Braised Lamb Shoulder Cannellonis, Summer Ratatouille & Lamb Jus.

Roasted Bone Marrow, Potato Gratin, Wild Roasted Mushrooms & Foie Gras Sauce.

Tossed in Rosemary, Truffle Oil and Pecorino Cheese

Topped with Parmigiano-Reggiano and Lemon.

Gruyére, White Cheddar and Pecorino Cheeses. Tossed with Homemade Mushroom Bread Crumbs.