Indigo

with avocado and harissa crème fraiche

with waffle potato crisps and wasabi aioli

tossed in a citrus vinaigrette, fresh mozzarella cheese, toasted almonds, roma tomatoes

with red grapes, pt. reyes blue cheese, candied walnuts, with balsamic vinaigrette

over israeli cous cous and tomatoes

with roasted eggplant, red peppers, and leeks in a creamy tomato-tarragon sauce, reggiano-parmesan cheese

over white beans, zucchini squash, and a basil pesto with toasted almonds and reggiano

with an apple red wine reduction

with a yellow coconut curry sauce

grilled beef tenderloin, mashed red potatoes, grilled asparagus and a green peppercorn sauce

pan seared wild mahi mahi with chickpea ragout, roasted shiitake mushrooms, dino kale, with a brown butter balsamic sauce

with toasted almonds and reggiano

with creamy yellow polenta, sauteed green beans, with an apple red wine reduction

leeks, creamy tomato-tarragon sauce, reggiano-parmesan cheese

with dulce de leche gelato

with a butter cookie, yellow peaches & a caramel honey sauce

zest up your panna cotta with a glass of quady essencia orange muscat

with minted strawberries and espresso whipped cream

enjoy with a fantastic glass of meyer family port (from the silver oak cabernet family!)

with blueberry sauce and vanilla bean ice cream

great with bonny doon muscat vin de glaciere

with vanilla bean ice cream

so refreshing with quady elysium black muscat

with dried apricots, toasted almonds and warm crostinis

compliment this cheese dish with a bodega dios baco sherry