Chef Luis D Lagos

Mini Ahi Tuna Tacos: Crispy tortilla filled with ahi tuna tartare, avocado, and a drizzle of spicy aioli

Goat Cheese and Fig Crostini: Toasted baguette topped with whipped goat cheese, fig jam, and a drizzle of balsamic glaze

Dungeness Crab Cakes: Bite-sized crab cakes served with a lemon aioli

Avocado and Shrimp Ceviche Cups: Fresh shrimp ceviche served in mini avocado cups with cilantro and lime

Mini Caprese Skewers: Cherry tomatoes, fresh mozzarella, and basil drizzled with olive oil and balsamic reduction

Grilled Artichoke Hearts with Lemon Aioli: Charred artichoke hearts served with a zesty dipping sauce

Seared Scallops with Mango Salsa: Perfectly seared scallops topped with a refreshing mango salsa

Duck Confit Lettuce Wraps: Shredded duck confit wrapped in butter lettuce with a light orange and fennel salad

Mushroom and Truffle Arancini: Crispy risotto balls infused with truffle oil and served with a light herb dip

Mini Lemon Curd Tartlets: Crisp tart shells filled with tangy lemon curd, topped with a dollop of whipped cream and a fresh berry

Almond Cake Bites with Fresh Berries: Small, soft almond cake squares topped with a mix of fresh raspberries and blueberries, and a dusting of powdered sugar

Chocolate-Dipped Strawberries: Fresh California strawberries dipped in dark chocolate and sprinkled with a touch of sea salt for balance

Cheese Board: Featuring local California cheeses with honeycomb, fresh fruits, and artisanal bread

Salade Niçoise: A classic Niçoise with fresh California produce, seared ahi tuna, heirloom tomatoes, haricot verts, and a citrus vinaigrette

Grilled Artichokes with Lemon Aioli: Local California artichokes char-grilled, served with a bright, tangy aioli

Herb Butter Green Beans: Lightly sautéed in butter and fresh herbs

Moules Frites: Steamed mussels in white wine, garlic, shallots, and herbs, served with crispy pommes frites

Ratatouille: Layered roasted vegetables in a light Provençal sauce, finished with fresh herbs and olive oil from California

Grilled Lemon-Herb Chicken: California chicken marinated in fresh herbs and lemon, served with a light beurre blanc and seasonal roasted vegetables

Basque Cheesecake: Creamy with a caramelized top, served with seasonal berry compote

Tarte Tatin: A delicate French apple tart with caramelized apples and puff pastry, served with a dollop of crème fraîche

Lemon Verbena Sorbet: A refreshing and zesty palate cleanser made from California lemon verbena

Tuna Tartare Tostada - Fresh tuna, avocado, mango salsa, crispy corn tostada, microgreens, and a drizzle of chipotle-lime aioli

Elote Skillet Cornbread - Warm cornbread with roasted corn, cotija cheese, cilantro, and a dollop of jalapeño-honey butter

Ceviche Trio - Trio of ceviche featuring shrimp, scallop, and octopus, each with unique flavors of lime, cilantro, avocado, and mango, served with crispy plantain chips

Grilled Sea Bass with Mango Salsa - Grilled sea bass, mango-pineapple salsa, cilantro-lime rice, and a side of sautéed seasonal vegetables

Braised Short Ribs with Mole Sauce - Slow-braised short ribs in a rich mole sauce, served with roasted garlic mashed potatoes and a side of sautéed green beans

Vegetarian Enchiladas - Spinach, mushroom, and cheese enchiladas topped with a creamy tomatillo sauce, served with black beans and Mexican-style rice

Churro Ice Cream Sandwich - Crispy churro sandwich filled with vanilla bean ice cream, drizzled with warm chocolate sauce and sprinkled with cinnamon sugar

Tequila Lime Cheesecake - Creamy cheesecake infused with tequila and lime, with a graham cracker crust, served with a berry compote

Flan with Caramelized Pineapple - Traditional Mexican flan topped with caramelized pineapple and a hint of coconut, garnished with fresh mint

Mediterranean Mezze Platter Hummus, baba ghanoush, tzatziki, marinated olives, stuffed grape leaves, and pita bread

Grilled Halloumi Cheese with Pomegranate Molasses Served with a side of fresh arugula and cherry tomatoes

Octopus Carpaccio Thinly sliced octopus with lemon zest, capers, and olive oil, garnished with microgreens

Stuffed Zucchini Flowers Filled with ricotta, herbs, and a hint of lemon zest, lightly fried and drizzled with honey

Chilled Cucumber and Yogurt Soup With fresh dill, mint, and a drizzle of olive oil

Roasted Red Pepper and Tomato Soup Topped with a dollop of Greek yogurt and basil oil

Fregola Sarda Salad Mixed with sun-dried tomatoes, roasted vegetables, and a lemon-oregano vinaigrette

Quinoa Tabbouleh With parsley, mint, tomatoes, cucumbers, and a lemon-tahini dressing

Grilled Lamb Chops With rosemary and garlic, served with a side of roasted vegetables and tzatziki

Seafood Paella Featuring saffron-infused rice, mussels, shrimp, and calamari, garnished with fresh parsley and lemon wedges

Stuffed Eggplant (Imam Bayildi) Filled with a mixture of tomatoes, onions, garlic, and spices, served with a side of herbed couscous

Chicken Souvlaki Marinated chicken skewers with a side of Greek salad and pita bread

Baklava Layers of phyllo dough filled with nuts and honey syrup, served with a scoop of vanilla ice cream

Pistachio and Rosewater Panna Cotta Topped with a sprinkle of crushed pistachios and rose petals

Lemon and Olive Oil Cake With a side of Greek yogurt and fresh berries

Fig and Honey Tart A flaky crust filled with fresh figs and a drizzle of honey, served with whipped cream

Burrata and Roasted Cherry Tomatoes Creamy burrata cheese served with roasted cherry tomatoes, fresh basil, a drizzle of extra virgin olive oil, and balsamic reduction, accompanied by grilled crostini

Prosciutto-Wrapped Figs Fresh figs wrapped in thin slices of prosciutto, drizzled with honey and balsamic glaze, and garnished with arugula and toasted pine nuts

Dungeness Crab Arancini Crispy risotto balls filled with Dungeness crab and mozzarella, served with a spicy marinara sauce

Polenta Fries with Truffle Aioli Crispy polenta fries dusted with Parmesan cheese, served with a side of truffle aioli

Panzanella Salad A classic Tuscan bread salad with heirloom tomatoes, cucumbers, red onion, basil, and toasted bread cubes, tossed in a red wine vinaigrette

Tuscan Kale Caesar Salad Chopped Tuscan kale with house-made Caesar dressing, topped with garlic croutons, Parmesan shavings, and a sprinkle of lemon zest

Roasted Tomato Basil Soup A rich and creamy soup made from roasted tomatoes and fresh basil, garnished with a swirl of pesto and served with Parmesan crisps

Minestrone Verde A light and fresh minestrone soup with seasonal green vegetables, cannellini beans, and a touch of pesto, served with a slice of rustic bread

Pan-Seared Branzino with Caponata Pan-seared branzino fillet served with a Sicilian caponata of eggplant, tomatoes, olives, and capers, finished with a drizzle of lemon-infused olive oil

Osso Buco with Gremolata Slow-braised veal shanks in a rich tomato and wine sauce, served with saffron risotto and topped with a bright gremolata of lemon zest, garlic, and parsley

Porcini Mushroom Tagliatelle Fresh tagliatelle pasta tossed with a creamy porcini mushroom sauce, finished with Parmesan cheese and truffle oil

Chicken Piccata Lightly breaded chicken breast cooked in a lemon-caper sauce, served with garlic mashed potatoes and sautéed green beans

Tiramisu Cheesecake A decadent fusion of tiramisu and cheesecake, featuring layers of mascarpone, coffee-soaked ladyfingers, and cocoa powder

Limoncello Panna Cotta A silky panna cotta infused with limoncello, topped with fresh raspberries and a mint sprig

Affogato al Caffè Vanilla gelato served with a shot of hot espresso and a sprinkle of dark chocolate shavings

Ricotta Cannoli Crisp cannoli shells filled with a sweet ricotta and orange zest filling, garnished with pistachios and a dusting of powdered sugar

Heirloom Tomato Tartare Diced heirloom tomatoes, shallots, capers, and fresh herbs, drizzled with a balsamic reduction, served with toasted sourdough crostini

Sonoma Cheese Board A selection of local cheeses including Point Reyes Blue, Cypress Grove Humboldt Fog, and Cowgirl Creamery Mt. Tam, served with honeycomb, fig jam, and assorted nuts

Dungeness Crab and Avocado Stack Layers of fresh Dungeness crab, creamy avocado, mango, and microgreens, finished with a citrus vinaigrette

Wild Mushroom Bruschetta Sautéed local wild mushrooms on a bed of ricotta spread, topped with arugula and a drizzle of truffle oil, served on toasted artisan bread

Grilled Peach and Burrata Salad Grilled local peaches, creamy burrata, arugula, and toasted almonds, drizzled with a honey-lavender vinaigrette

Roasted Beet and Goat Cheese Salad Mixed greens with roasted beets, Sonoma goat cheese, candied walnuts, and a citrus vinaigrette

Butternut Squash Soup Creamy butternut squash soup with a hint of sage, garnished with toasted pumpkin seeds and a swirl of crème fraîche

Chilled Cucumber and Avocado Soup A refreshing blend of cucumber and avocado with a hint of lime, garnished with fresh mint and a dollop of Greek yogurt

Pan-Seared Sonoma Duck Breast Crispy-skinned duck breast served with a cherry-port reduction, wild rice pilaf, and roasted seasonal vegetables

Grilled Pacific Salmon Fresh Pacific salmon grilled to perfection, served with a lemon-dill sauce, quinoa tabbouleh, and steamed asparagus

Herb-Crusted Lamb Chops Local lamb chops crusted with rosemary and thyme, served with garlic mashed potatoes and sautéed broccolini

Wild Mushroom Risotto Creamy risotto with a medley of local wild mushrooms, finished with Parmesan cheese and a drizzle of truffle oil

Meyer Lemon Cheesecake A rich and creamy cheesecake made with local Meyer lemons, topped with a blueberry compote and a graham cracker crust

Chocolate Almond Torte Flourless chocolate torte with a hint of almond, served with a raspberry coulis and whipped cream

Strawberry Basil Shortcake Fresh strawberries macerated with basil, served on a flaky shortcake with whipped cream

Olive Oil Citrus Cake Moist olive oil cake infused with orange and lemon zest, topped with a light citrus glaze and a dollop of mascarpone cream

POINT REYES MIAGY OYSTERS

ARTICHOKE WITH VINAIGRETTE

Cambozola Crostini

Seasonal Farmers Market Pappardelle

Bistecca Alla Fiorentina

Sirloin Stake Pizzaiola

White chocolate tiramisu

JAMON CROQUETES

MUSHROOM CRUSTINI

SHRIMP TOSTADA

ARTICHOKE WITH ZEN VINAGRETE

AVOCADO SOUP

CARROT AND HERBS SALAD

AHI TUNA SALAD

CHILE RELLENO WITH CHEESE

CHICKEN ALMOND CHILLI SAUCE WITH RICE

SALMON WITH PUMPKIN SEED CRUST AND HERBS SALAD

CHOCOLATE CAKE

CHOCOLATE MOUSE

CREAM TART