Chef Luis D Lagos

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

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

JAMON CROQUETES

MUSHROOM CRUSTINI

SHRIMP TOSTADA

ARTICHOKE WITH ZEN VINAGRETE

AVOCADO SOUP

CARROT AND HERBS SALAD

SALMON WITH PUMPKIN SEED CRUST AND HERBS SALAD

Beef Arrachera Grilled with chimichurri and grilled seasonal veggies

Grilled Lemon-Herb Chicken: California chicken marinated in fresh herbs and lemon,seasonal roasted vegetables

CHOCOLATE CAKE

CHOCOLATE MOUSE

CREAM TART

MARINATED MOZARELLA like a witch potion the ingredients ofthe marinade do magic

Tostada de Atún Fresh ahi tuna tartare with avocado, sesame seeds, and a soy-citrus drizzle

Mini Veggie Flatbreads Personal-sized flatbreads topped with roasted cherry tomatoes, caramelized onions, and a sprinkle of mozzarella cheese

"CANVAS" ASPARAGUS SOUP. Blanched Asparagus, Shaved Carrots & Beets, Croutons. Creme Fraiche

Salade Composeé Fried Artichoke, Baby Carrots, Snap Peas, Ramps, Tender Greens, Meyer Lemon - Basil Aioli I

Creamy Tomato Basil Soup A comforting soup made with canned tomatoes, fresh basil, and a splash of cream, served with crispy Parmesan croutons

Farmers’ Market Salad A mix of seasonal greens, radishes, shaved carrots, and toasted sunflower seeds, drizzled with a honey-mustard vinaigrette

Lemon Herb Roasted Chicken Thighs Juicy chicken thighs roasted with garlic, lemon, and rosemary, served with roasted baby potatoes and a side of sautéed green beans

Garlic Butter Shrimp Pasta Pasta tossed in a light garlic butter sauce with tender shrimp, fresh parsley, and a squeeze of lemon

CREAM LIME TART fresh light tart to finish

California Citrus Bars Tangy lemon bars with a shortbread crust, dusted with powdered sugar

Berry Crumble Seasonal berries topped with a buttery oat crumble, baked until golden and served with a dollop of whipped cream or a scoop of vanilla ice cream

Jamon Croquetas

BOQUERONES WITH PIPERADE

PATATAS BRAVAS

Gazpacho with Heirloom Tomato, Avocado, and Crispy Garlic

Tomato salad

Acorn Squash Salad with maple vinaigrette

PAELLA NEGRA AL MEZCAL

BASQUE SQUID RINGS old school spanish dish with tomato and olives

Bell peppers stuffed with a hearty mixture of rice, chickpeas, tomatoes, and Mediterranean herbs like oregano and basil

CLASSIC FLAN

BLUE BERRY POLENTA AND OLIVE OIL CAKE gluten-free

ARTICHOKE WITH VINAIGRETTE

Cambozola Crostini

Seasonal Farmers Market Pappardelle

Caprese Salad with Balsamic Glaze Fresh mozzarella, sliced tomatoes, and basil leaves drizzled with a balsamic glaze Sprinkled with sea salt and freshly ground black pepper

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

Black risotto with calamari and chorizo

White chocolate tiramisu

French Onion Soup A classic soup made with caramelized onions, beef broth, and topped with melted Gruyère cheese over a toasted baguette

Tomato and Goat Cheese Tart Flaky puff pastry topped with fresh tomatoes, creamy goat cheese, and a sprinkle of herbes de Provence

Mixed Green Salad (Salade Verte) Crisp greens with a simple Dijon vinaigrette, garnished with shaved radishes and toasted walnuts

Coq au Vin Traditional braised chicken with red wine, mushrooms, onions, and bacon, served with buttered noodles

Grilled Steak Frites Juicy grilled steak with a side of crispy French fries and a dollop of herb butter

Ratatouille A hearty Provençal vegetable stew of zucchini, eggplant, bell peppers, and tomatoes, served with a crusty baguette

Tarte Tatin A caramelized upside-down apple tart with a flaky crust, served with a dollop of crème fraîche

Chocolate Mousse Light and airy chocolate mousse topped with whipped cream and a sprinkle of cocoa powder

Crêpes Suzette Thin crêpes with a buttery orange sauce,

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