Chef Florentina Benlizar

Beet ravioli with herb leek cream sauce

Caponata bruschetta with goat cheese herb cream and basil mint oil

Mushroom leek cream soup compressed squash and sweet potato chips

Vegetable paella

Cranberry Ciambella Cake with blackberries and charred meringue

French onion soup

Ratatouille

Steak frites with truffle fries

Cheese course( Brie, cured meats, jam, crackers, fruits, and wine)

Tarte tatin with macarons and ice cream

Cured salmon with dill cream cheese toast

Avocado toast

Scone trio (sweet, savory, umami)

Chilled cucumber soup with micro greens salad

Egg Benedict with spinach and crabmeat

English breakfast

Rice pudding with seasonal fruit

Stuffed French toast with ricotta filling and a seasonal fruit compote

Grilled peach salad with whipped goat cheese arugula, almonds, honey wine vinaigrette

Lobster spaghetti

New York strip with truffle polenta fries tomato jam, sautéed spinach and red wine jus

Seasonal fruit tart with buttermilk sherbet

Clam and oyster trio( baked, roasted, raw) with a side of bacon cheddar biscuits

Squash and endive salad with maple vinaigrette

Shrimp with white beans and kale salsa verde

Chicken two ways with celery root purée

Spiced German chocolate cake

Persimmon salad with roasted peppers and shaved fennel

Sweet potatoes soup with goat cheese crisps and white truffle oil

Chicken or rabbit with smoked bacon and roasted fennel oil and caramelized fennel

Apple tarte tatin

Corn tamales, with golden beet and avocado cream pickled beets and salad sliced radishes

Golden beet ravioli

Fish roll with buttermilk dashi

American style cake with basil ice cream and goat cheese

Miso Buttermilk Gazpacho

Arancini

Beef Wellington

Ciambella Cake with basil ice cream