Chef Brad Bannan

Fresh Fruit Platter - Local seasonal fruits at the peak of their ripeness

Avocado Hummus - Lavash crackers, Zaatar, fried chickpeas, baby vegetables

Pastry Basket - Amazing Local assortment of classic pastries

Seasonal Homemade Donuts

Beef Tartare - shallots, lemon, chives, capers and toast

Ceviche

Avocado Toast - Soft Boiled egg, red onion, smoked salmon, scallion and pepitas

Arugula Salad, fresh strawberries, shaved red onion, cherry tomatoes, Parmesan crisps and a balsamic reduction

Burrata with shaved radish, crispy artichoke hearts and drizzled with balsamic and honey

Breakfast Crepe with fresh fruit and berry cream sauce

Maple Cream Belgian Waffle with fresh strawberries and maple syrup

Farmers Breakfast (Zoe’s Bacon, soft scrambled eggs and breakfast potatoes with onion jam)

“Steak Frites” with pink peppercorn steak sauce

Banana Bread French Toast with sliced Banana, walnuts and Grade A maple syrup

Breakfast Quiche with wild arugula and breakfast potatoes

Fried Chicken and Waffles

Egg White Omelette with shredded cheese, cucumber, cherry tomato and arugula

Chocolate Fudge Cake

Charred Lemon Creme Brûlée with whipped cream and berries

Basque Cheesecake with strawberry coulis and fresh berries

"Smores" - Chocolate Mousse, bruleed marshmallow, caramelized banana, Bordeaux cookie and a honey drizzle

Customers Choice Dessert

Herbed Guacamole with corn tostadas

Oaxacan tetelas

Classic Street Elote

Tri-tip, Chile morita salsa, avocado

Duck Carnitas, onion, radish and cilantro

Street tacos (carne asada, carnitas or pollo asado)

Gambas al Ajillo

Mesquite Flour enchiladas with mole negro and sesame (sides of rice and beans)

Carne Asada a la Tampequenia

Classic Fajitas (Chicken, Beef or Shrimp)

Classic Fried Ice Cream with caramel and chocolate

Cinnamon Churros with chocolate drizzle

Sopapillas

Tres Leches Cake

Prosciutto wrapped seasonal melon with balsamic reduction, Gorgonzola and toasted walnuts

Caprese Salad with fresh heirloom tomatoes, local mozzarella, compressed watermelon, basil and a balsamic reduction

Cheese Arancini with fresh marinara

Burrata with crispy artichoke hearts, balsamic pickled strawberries, arugula, toasted baguette and a honey vinaigrette

Panzanella Salad

Grilled Calamari with homemade marinara and lemon aioli

Flatbread Pizza (choice of different pizza toppings)

Goat cheese focaccia crostini

Beef Short Rib Ragout - roasted carrots and sliced radish on a bed of cheesy polenta

Homemade Gnocchi with brown butter sage sauce

Chicken Involtini with mozzarella and mostaccioli

Pasta Bolognese (choice of pasta; penne, papparadelle)

Bucatini Carbonara

Ossobuco alla Milanese

Lemon Piccata (Choice of Veal or Chicken)

Eggplant Parmesan

Grilled Branzino with wild rice risotto and heirloom tomato

Lime Curd, Maple glazed Blueberries and Hibiscus

Poached Pear - Honey whipped Mascarpone, cookie crumble, lemon curd and a Red wine reduction

Classic Tiramisu

Berry Panna Cotta with fresh berries, strawberry gele and a cookie crumble

Pistachio Panna Cotta with candied pistachio and butter tuile

Burrata with shaved watermelon radish, crispy artichoke hearts and drizzled with miso honey

Tuna Crudo - sliced raw tuna with tobiko, ponzu and microgreens

Tuna Tartare - cucumber, avocado, micro greens and spicy aioli with wonton chips

Tuna Futomaki - tempura shrimp, ahi tuna, asparagus and cream cheese

Hamachi Crudo - sliced raw hamachi with tobiko, ponzu and microgreens

Charred Avocado - Avocado, sunflower seed, arugula and ponzu

Roasted Brussels Salad - pomegranate, goat cheese, charred lemon and crispy pork jowl

“KFQ” - Korean Fried Quail with sesame glaze on a bed of Asian Slaw

Seared Scallops - apple, caviar, micro greens and lemon cream

Chicken Katsu bao buns with homemade hoisin bbq sauce

Seared Salmon - sesame glazed veggies (edamame, broccolini) with quinoa wild rice

Seared Octopus with edamame purée, cucumber and scallion

Braised Pork Belly - Habanero crema, char sui, pickled red onion, berry compote and sliced radish

Yakitori - choice of pork, chicken or beef. Comes with rice and seasonal vegetables

Pan Fried Branzino with a Wild rice risotto, cherry tomatoes and wild arugula

Lime Curd, Maple glazed Blueberries and Hibiscus

"Smores" - Chocolate Mousse, bruleed marshmallow, graham cracker and a honey drizzle

Green tea fried ice cream

Crepe cake

Poached Pear - Honey whipped cream cheese, cookie crumble and a Red wine reduction sauce

Pork Crostini - braised pork, pickled red onion, cilantro and garlic aioli

Cheese and Charcuterie Board (Displayed)

Burrata with crispy artichoke hearts, balsamic pickled strawberries, arugula, toasted baguette and a honey vinaigrette

Tuna Tartare - avocado, crispy wonton, sliced cucumber, sesame dressing topped with a chili aioli

Little Gem Salad with Pt. Reyes Blue cheese cream, Pink Lady apples, Applewood smoked bacon lardons, toasted walnuts and a cider vinaigrette

Hamachi Crudo - brûléed citrus, yellow chive, sesame and soy

Dungeness crab en glacage - scallion sabayon, caviar and brioche toast

Charred Avocado - Avocado, sunflower seed, bell pepper, arugula and a ponzu glaze

Roasted Brussels Salad - pomegranate, goat cheese, chili-maple vinaigrette, charred lemon and crispy pork belly

Vichyssoise - Potato Leak Soup

Artichoke Bisque

Arugula Salad with mixed greens, fresh strawberries, shaved red onion, cherry tomatoes, Parmesan crisps and a balsamic reduction

Braised Beef Short Rib - roasted carrots and sliced radish on a bed of cheesy polenta

Seared Scallops - celery root puree, fresh apple, micro greens and lemon cream

Pan Roasted Pasture Raised Organic Bluefoot Chicken, wild rice with roasted cipollini onions and a pan gravy

Pan Roasted Wild Caught Salmon - roasted fingerling potatoes, sautéed garlic haricot vert and a lemon cream sauce

Filet Mignon with sauce bordelaise, roasted asparagus and potatoes au gratin

Pan Fried Branzino with wild rice risotto, charred cherry tomatoes and fresh arugula

Duck 2 Ways - Seared breast on a bed of confit thigh with a succotash of sweet corn, leeks, smoked pork belly and butternut squash with a Port-Thyme demi glace

Hanger Steak with fresh chimichurri, smashed fingerling potatoes and roasted broccolini

Lime Curd, Maple glazed Blueberries and Hibiscus

Basque Cheesecake with strawberry coulis and fresh berries

Poached Pear - Honey whipped Mascarpone, Madeline cookie crumble and a Red wine reduction sauce

"Smores" - Chocolate Mousse, bruleed marshmallow, caramelized banana, Bordeaux cookie and a honey drizzle

Limoncello Creme Brûlée with fresh fruit and chantilly cream

Sea Salt Chocolate Tart with glazed strawberries

***Dessert Table - Interactive dessert experience (added charge)

Going Bananas (fresh banana bread topped with Bannas Foster a La mode

Pistachio Panna Cotta with candied pistachios and butter tuile