Smoked salmon, arugula, bruschetta tomatoes, couscous, roasted corn, nutsand dried fruit, pesto buttermilk dressing.
Gluten-free. Shaved kale, Mexican black beans, shredded chicken, crumbled cotija cheese, tomatoes, pumpkin seeds, avocado, lemony caesar dressing, anchovies.
Gluten-free. Sirloin medallions, jumbo shrimp, scallops, lemon pesto, crumbled gorgonzola cheese, diced tomato, onions, balsamic vinaigrette.
Humus, skordalia, fig black olive tapenade with roasted red pepper feta relish, crispy flatbread.
Gluten-free. Dusted in rice flour, served with lemon aioli dipping sauce.
Gluten-free. Housemade marinara.
Gluten-free. Herbed chevre cream cheese, pomegranate molasses, white balsamic-carrot vinaigrette.
Gluten-free. With crab and curry spice.
4 housemade meatballs studded with pine nuts, prosciutto, golden raisins; charred onions, balsamic-butter sauce.
Gluten-free. Fennel salad, balsamic drizzle.
Gluten-free. Shrimp, scallops and bass in a spicy tomato-cilantro broth; topped with avocado; served with crispy corn tortilla.
Gluten-free. Crispy fried sage.
Chipotle cream with sherry-farro.
Imported meats, cheeses, marcona almonds, olives, guava paste and garlic toast.
Vegetarian. Tomato sauce and mozzarella cheeses - fresh and whole milk, basil.
Kalamata olives, spiced moroccan tomato sauce, oregano.
Porcini, shitake and oyster mushrooms, caramelized onion, fontina cheese, truffle oil.
With caramelized onions and mozzarella cheese.
Jumbo lump crab, tomato vodka rosa sauce, basil, red pepper flakes.
Vegetarian. Spicy plum tomato sauce, capers, fresh basil, Parmesan cheese.
Roasted yukon gold potatoes, melted tuscan kale, currant-pine nut relish.
Gluten-free. Whipped potatoes, vegetable.
Vegan. Garlicky roasted chick peas, saffron cauliflower couscous, melted lacinato kale.
Gluten-free. Chilean sea bass, shrimp, Alaskan codand New England mussels gently poached in a hearty red tomato broth; served with garlic croutes.
Gluten-free. Roasted potatoes, charred red onions, sauteed spinach with garlic.
Gluten-free. Caramelized onions, sherry vinegar butter, whipped potatoes, vegetable.
With cashew apple butter roasted wild mushrooms, braised baby bok choy and carrots. Miso maple jus.
Baked in a luscious lemon basil broth with roasted sweet garlic cloves and sun-dried tomatoes; served over capellini.
With bearnaise butter and vinegar salted potatoes.
Gluten-free. With hazelnut brown butter and spring asparagus. Pickled carrots, fennel.
Candied butternut squash, brown sugar bacon, lemon beurre blanc.
Shrimp, lump crab, 4 cheese ravioli.
