Chef Kayla Utahna

Mimosas

Charcuterie board- cheeses, fruits, chutneys, breads

Brûlée’d French toast, warm maple syrup

Honey glazed tri-color spiced breakfast potatoes, onions, peppers

Juniper cardamom cured salmon, whipped goat cheese, shaved asparagus, poached egg

Mushroom and cauliflower steaks, sun dried tomato glaze

Sous vide ribeye, seared with white wine and herbs

Chocolate dipped strawberries

Amuse buche- Chef's surprise (this is the introduction to the meal)

Fire grilled glazed oyster, marinated avocado, orange sake sauce, basil

Omakase Sushi selection- I will pick the finest ingredients and presentation, depending on what I can create with what is fresh!

Dark chocolate cake, sweet cream pot du creme, toasted sesame brittle, caramelized honey sauce

Burnt orange crème brûlée

Amuse buche- sweetcorn hushpuppies with hot honey and peach

Fried green tomato, sautéed okra corn salad, pickled greens, hot honey vinaigrette

Seared cornbread, crispy bacon, butter seared lobster tails, buerre blanc sauce, micro arugula

Warm peach cobbler, cinnamon oat streusel crunch, fresh vanilla chantilly

Amuse buche- Chef's surprise (this is the introduction to the meal)

French onion consommé, crystal clear soup packed with flavor

Composed salad: Red leaf, grilled peach, marinated artichoke heart, pomegranate seed, toasted pine nuts, goat cheese, sherry balsamic vinaigrette

Lamb lollipops sous vide in wine, roasted confit garlic cauliflower puree, dressed shaved brussels sprouts, dauphinois potatoes, cherry rosemary au jus

Grilled salmon, rich romesco sauce, curry pickled and fried cauliflower, honey paprika glazed baby purple potatoes, dressed micro arugula

Marsala Scaloppine- Thinly sliced chicken glazed with a Marsala wine and caramelized mushroom reduction, served over crispy pan-seared gnocchi with sage brown butter, bundled grilled asparagus, finished with micro basil

Burnt orange crème brûlée

Lemon posset, berry coulis, praline crunch

Amuse buche- Chef's surprise (this is the introduction to the meal)

French onion consommé, crystal clear soup packed with flavor

Composed salad: Chopped frisee, bok choy, radish, scallion, peppers, candied ginger, toasted sesame, sake sesame dressing

Wagyu ribeye- cooked sous vide with a sake soy marinade and ginger scallion glaze, boulanger sweet potato, caramelized shiitake mushroom, micro shiso

Dark chocolate cake, sweet cream pot du creme, toasted sesame brittle, caramelized honey sauce

Burnt orange crème brûlée