Menus

Summer Tasting Menu

First Course
Watermelon Gazpacho

Second Course
Beet Carpacccio with Arugula, Shaved fennel, and Cave-Aged Goat Cheese

Third Course
Hamachi Sashimi served with Cucumber Ribbons, Pickled Blackberries, and Carrot Caramel

Fourth Course
Wagyu Hangar with Organic Green Peas, Chantrelle Mushrooms, Yukon Gold fingerlings and Sweet Corn Hollaindaise

Dessert
Lychee Panna Cotta served with Roasted Strawberry Puree, and a Thai Basil Sorbet

Sample Hor’dourves(Passed or Buffet)

Parmesan and Black Olive Shortbreads with Pesto and Goat Cheese
Chive Bilinis, Creme Friache, Shallot Confit
Potato and Rosemary Focaccine
Artichoke and Feta Focaccine
Ginger Thai Chili Crab Cakes
Ricotta and Sage Crepes with Shaved Parmesan
Moroccan Chicken Crepes with Mint Emulsion
Pulled pork, Cotija, Cilantro, Masa Corn Cakes
Wild Mushroom, Roasted Garlic Bouche

Sample Menus

Three Course Menu

First Course
Rose Water Poached Shrimp, Smoked Tomato Remoulade

Second Course
Mixed Greens, Marinated Olives, Candied Almonds, Caraway Vinaigrette

Third Course
Beef Tenderloin, Garlic Rapini, Fingerling Coins, Heirloom Tomato Butter

Five Course Menu

First Course
Chilled Melon Soup, Prosciutto Flakes

Second Course
Mache Salad, Chantrelle Confit, Papillon Blue Cheese, White Balsamic Vinaigrette

Third Course
Striped Bass, Pearl Couscous, Wild Asparagus, Preserved Lemons

Fourth Course
Seared Duck Breast, Roasted Ginger Sunchokes, Rhubarb Marmalade, Garlic Chives

Dessert
Summer White Peach Panna Cotta

Seven Course Menu

Cheese Plate
Red Hawk · CaliforniaSaint Agur Blue · France Tillamook Sharp Cheddar · Oregon

Second Course
Hamachi Sashimi, Sunflower Sprouts, Pinot Caviar

Third Course
Lamb Carpaccio, Arugula, Shaved Fennel, Pickled Blackberries

Fourth Course
Salmon Cure, Blueberries, Pistachios, Micro Greens, Pixie Tangerines

Intermezzo
Chef Selection

Fifth Course
Citrus Dusted Kona Kampachi, Truffled Beets, Shaved Asparagus, Lemon Grass Foam

Sixth Course
Sweetbreads , Strawberry Chipotle Puree

Dessert
Lemon Polenta Cake with Vanilla Bean Sorbet