Chef Jeremy Enriquez

Devil Mimosa Eggs, Compressed Choux

Avocado Choux, Peekytoe Crab, Charcoal Disk

Dorade Carpaccio, Tri-Citrus Vinaigrette, Texture of Radishes, Oak Leaf Lettuce Gel, Guanaja Chocolate Zest

Conchiglioni Farcie Chicken

Artichoke Ravioli, Eggplant Puree, Eggplant Chips, (Jamón) Reduction Jus

Sous-Vide Candy Cane Beets Palet Glazed, Shaved Black Summer Truffle, Peas Puree, Cocoa Tuile

Linden Tea Smoked Hake, Purple Shiso, Black Radishes, Sweet & Sour Condiment, Linden Tree Consommé

Marinade Pork Loins, Country Bread Tuile, Crispy Pew-Wee Potatoes, Green Asparagus, Roasted Coffee Pork Jus

Sous-Vide New York Steak, Apricot Gochujang Cauliflower, Blueberry Shrub Foam, Sumac Shishito Peppers

Tart Cantaloupe Melon, Citrus Sweet Crust Madeleine, Almond Cream, Ganache Vanilla, Mint Cilantro Gel, Honey Tuile

Millefeuille my style, Almond Chibouste Crémeux, Salidou Caramel, Paddlefish Black Caviar,

Fresh Organic Strawberry, Arugula Olive Oil, Yogurt Siphon, Strawberry Jus, Honey Tuile

Farm Raised Chicken Milanese, 
Mimosa Sauce, Lemon Confit

Prosciutto Di Parma Bruschetta
, Poached Black Mission Fig, Ricotta Cheese

Black Angus Beef Crostini
, Parmesan Shaving and Black Truffle Dressing

Seared Yellow Fin Tuna 
Green Olive Tapenade and Marinated Root Vegetable

Taleggio Cheese Puff Fontina

Mint-Goat Cheese Tart, 
Oven Dried Tomato and Basil Pesto

Seared Sea Scallop Carpaccio, Parsnip Puree, Sautéed Mushroom, Brussels Sprout, Glazed Pearl Onion
 ,White Wine Butter Jus

Sous-Vide Chicken, Creamy Potato, Baby Carrot, Arugula Salad, 
Mustard Tarragon Jus

Open Croque Monsieur, Prosciutto Ham, Pecorino Béchamel Cream

Arborio Risotto, Black Winter Truffle, Seasonal Vegetable

Fresh Ravioli, Local Scampi, Butter Nduja Crema

Pan Seared Bronzini, Zucchini Flowers, Shishito Peppers, Red Pepper Sauce,

Fresh Linguini, Milanese Chicken, Pesto

Chef's Favorite Original Tiramisu

Limone Tart, Meringue, Flambé

Traditional Millefoglie

Lemon Olive Oil Cake, Seasonal Fruit

Baked Brie with Cranberry Chutney and Pecans Warm brie topped with a sweet and tangy cranberry chutney, candied pecans, and fresh herbs, served with crackers and sliced baguette

Roasted Butternut Squash Soup Creamy soup with hints of sage and a touch of nutmeg, topped with a dollop of sour cream and crispy fried shallots

Autumn Harvest Salad Mixed greens, roasted sweet potatoes, sliced apples, dried cranberries, candied walnuts, and crumbled goat cheese, served with a maple-balsamic vinaigrette

Garlic Parmesan Mashed Potatoes Creamy mashed potatoes blended with roasted garlic and parmesan, topped with chives

Green Bean Almondine with Lemon Zest Blanched green beans sautéed with toasted almonds, garlic, and a touch of lemon zest

Sausage and Apple Stuffing Classic Thanksgiving stuffing with a twist, featuring savory sausage, apples, celery, and herbs, baked to golden perfection

Herb-Roasted Turkey Breast with Pan Gravy Turkey breast seasoned with fresh rosemary, thyme, and sage, roasted until juicy and golden, served with a rich homemade pan gravy

Maple-Glazed Salmon Salmon fillets brushed with a maple and Dijon glaze, oven-roasted and topped with fresh parsley

Mushroom and Spinach Stuffed Acorn Squash (Vegetarian Option) Roasted acorn squash halves filled with a savory stuffing of wild rice, mushrooms, spinach, and a sprinkle of parmesan

Honey Butter Cornbread Moist cornbread served with whipped honey butter on the side

Chicken, Beef Empanadas

White Truffle Croquetas & Jamon Croquetas

Pan Con Tomates

Pan Con Jamon

Spanish Charcuterie and Cheese Board, Membillo, Spanish Mix olives

Spanish Pork Meatballs Tomato Sauce

Tortilla Espnola

Patatas Bravas

Gambas al Ajillo

Clams white Beans & Chorizo

Spinach with Chick Pea

Spanish Summer Salad Pipirrana

Pisto Vegetables Stew

Chorizo al Vino Tinto

Crudo e Caviale Royale Ossetra Caviar, Arctic Char, Lemon Confit, Citrus Marinade

Gazpacho Andalouse Style, Buratta di Buffala, Extra Virgin Olive Oil, Aged Balsamic, Basil Pesto

Foie Gras Torchon, Fig Spread, Toasted Brioche, Sliced Duck Breast Prosciutto

Summer Truffle Panna Cotta, Spring Vegetable Julienne and Morrel Consommé Black Truffle Foam

Arborio Risotto, Black Summer Truffle, Seasonal Vegetable

Fresh Ravioli, Local Lobster, Butter Nduja Crema

Pan Seared Halibut, Zucchini Flowers, Shishito Peppers, Pomodoro Acqua,

Fresh Linguini, Milanese Lamb Chop, Mint Pesto

Chef's Favorite Original Tiramisu

Limone Tart, Meringue, Flambé

Traditional Millefoglie

Lemon Olive Oil Cake, Local Strawberry

Antipasti Italian Style inclusive of 3 types of your choice of cured meat, 3 types of your choice of cheese, accompanied by grapes/berries/jam, stuffed peppers, and assorted olives

Fennel Salad, Wild Arugula, Fresh Gorgonzola, Blood Orange Vinaigrette Dressing & Crushed Walnuts

Caprese Salad, Heirloom Tomatoes, Stracciatella, Basil Pesto & Reduced Aged Balsamic Glaze

Prosciutto Di Parma Bruschetta
, Poached Black Mission Fig, Ricotta Cheese

Porcini Mushroom & Asparagus Risotto

Classic Chicken Piccata, Lemon, Caper, White Wine Sauce with Romano Polenta

Grilled Whole Bronzino, Lemon, Herbs, Olive Oil, White Rice

Spaghetti alle Vongole, Clams, Garlic, White Wine, Crushed Red Pepper, Parsley

Eggplant Parmesan, Marinara Sauce, Mozzarella,, Basil

Strawberry & Rhubarb Panna cotta , Crème Anglais, Berries

Chef's Favorite Original Tiramisu for two or more

Classic Cannoli

Quiche Lorraine

French Onion Soup

Gaspacho Andalou

Green Pea Veloute

Nicoise Salad

Bi-Color Asparagus, Sauce Mousseline

Beef Tartare

Salmon Tartare

Cheese Soufflé

Cheese Allumette

Bouchée à la reine

Gnocchi à la Parisienne

Beef Bourguignon

Blanquette of Veal

Sole Meunière

Salmon, Sorrel sauce

Cod & Mash Potatoes

Steak Black Pepper Sauce, French Fries

Steak, Sauce Bearnaise, Garden Vegetables

Rib-Eye, Bordelaise Sauce

Chicken Chasseur

Fricasse Chicken

Coq au Vin

Duck Magret à l’orange

Flan Parisien

Souffle Grand Marnier

Crêpes with sides

Choux with Pastry Cream (Vanilla, Chocolat, Berries)

Apple Tart Alsacienne

Bourdaloue Pear Tart

Lemon Meringue Tart

Chocolat Tart

Mille-Feuilles

Pear Bell-Helene

Zucchini mini cake made with coconut milk

Mini Avocado Toast

CARROT SESAME BALL Scallion, Kale, Ginger Soy Sauce Dressing

White Mushroom pana cotta, Crispy Mushroom, Red Endives

Green peas velouté

Bicolors Asparagus with Citrus and Herbs

Crispy lentils like a short ribs, parnsip , arugula, puree, salsa verde

Bourguignon of mushrooms & French Lentils

Blanquette of Vegetables with Curry

Chef’s Special Risotto (Mushroom, Vegetable, option available upon request and availability)

Strawberry Tart

Berries Tart

Chef's Favorite Original Tiramisu

Chocolate Cake with Chocolate Glaze

Flourless Chocolate Cake with Chocolate Glaze

Fruit Salad