Chef Jonathan Santiago

Stuffed dates with spiced goat cheese cilantro orange honey and almonds

Hummus platter with pita veggies and pita

Lamb meatballs with Pomagranate molassas

Fried Chicken with hot date honey syrup collard greens and garlic mash potatoes

Braised Chicken Thighs dates preserved lemon olives tatziki saffron cous cous

Rack of lamb date glaze Israelite cous cous pear onions and roasted carrots

Pan seared salmon with roasted tomato and chickpea salad

Lemon Olive oil Cake

Lemon bar with rosemary and thyme crust

Bacon wrapped dates stuffed with blue cheese

Crab stuffed Mushrooms

Tomato Bruschetta

Clam Chowder

Cesar salad

Wedge salad with peppered bacon blue cheese cherry tomatoes

Bacon Wrapped Filet with whipped potatoes and Beef Tallow bernaise

Ribeye with Garlic mash potatoes roasted asparagus and congac mustard sauce

New York Strip with shallot and garlic butter roasted potatoes and tomato duxcelle

Pan seared salmon with rice pilaf and green beans with lemon caper butter sauce

Classic Cheese Cake

Lemon bar with rosemary and thyme crust

Bread pudding with ice cream

Baja Fish Taco with cabbage pico de Gallo and chipotle mayo

Shrimp Ceviche

Chicken tinga Tostadas

Guacamole with chips and salsas

Corn and mushrooms esquites with a poached egg

Cesar salad

Tortilla Soup

Chicken Enchilladas

Chile Rellenos

Quesa Birria Tacos

Fried Chicken with cheesy grits, Ancho chili honey and roasted squash

Tres leches

Churros with chocolate sauce

Bread pudding with ice cream

Tomato Bruschetta

Tomato Basil bisque

Stuff Mushrooms

Minastrone

Seasonal Salad

Mushroom ravioli with marsala cream sauce

Orchetti pasta with sausage and broccoli

Spaghetti ala putanesca

Seared new York steak with Italian salsa Verde roasted broccoli and mash potatoes

Pan seared salmon with roasted tomato and chickpea salad

Chicken marsala with creamy polenta

Tiramisu

Cannoli

Lemon Olive oil Cake