Chef Mariana Ascoli

Bruschetta d’Ascoli_ black garlic aioli, heirloom cherry tomatoes, caramelized balsamic-shallots, feta, dehydrated capers, extra virgin olive oil and arugula micro greens

Smoked Brisket Wonton Cups

Ahi- Tuna Tostadas_ with tangy slaw, creamy cashew- salsa verde, pickeled red onions and hawaiian black lava salt

Asian Platter_ bite size size veggie spring rolls with fish sauce vinaigrette, glazed pork belly skewers, shrimp lollipop whit peanut sauce

Harvest Salad_ Delicata squash, feta, caramelized pecans, apple slices and rubharb vinaigrette and baby gem lettuce

Asparagus and Faro Lemony Salad_ with baby green leafy, soy-citrus vinaigrette and shaved parmesan

Grilled Octopus Salad_ with arugula, cucumbers, celery, grapefruit, champagne vinaigrette, dill and micro greens served with castelvetrano olive ciabatta

Shrimp Skewers_ atop sweet corn coulis and micro cilantro

Creamy Tarragon Chicken With Hasselback Potatoes and Bacon Balsamic Brussels

Grilled Red Snapper With Cajun Cream Atop Crispy Polenta and Blistered Cherry Tomatoes

Braised Short Ribs in Wine Sauce_ with spicy french beans tossed in blue cheese and glazed pecans

NY Strip Steak_ atop caper- pancetta latkes and broccolini topped with fresh green peppercorn sauce

Apple Tarte Tartin. Salted Caramel

Chocolate Rum Cake

Deep fried tekila infused churros I Pinneaple- coconut jam I Dehydrated golden berries

Cashew Key Lime Pie (GF)

Seafood Tapas_ sliced sourdough baguette with aioli, shrimp, calamari and mussels tossed in classic vinaigrette. Microgreens (basil and amaranth)

MEZE_ babagoush crostini, pink humus, sesame crackers, crudites, falafel, aged gouda, cheese ball coated in pecan and dried cranberry, prosciutto wrapped cantaloupe, blue cheese filled dates, assorted greek olives and seedless grapes

Harrissa Trout Rillets_ served with lavash

Beet Carpaccio & Goat Cheese with Pink Grapefruit Dressing

Farro, Arugula and Shaved Parmesan in Citrus- Soy Vinaigrette

Shiitake Congee and Brown Rice with Tangerine Rayu_ topped with green onions and crispy shallots (Vegan)

Cod Fish Cake with Romesco Foam

Pan Seared Salmon with Sweet Potato Latkes and Glazed Rainbow Carrots. Herbal Dressing

Macadamia And Harissa Rack of Lamb with Tabbouleh and Blistered Tomato. Pickled radish, mint and dill

Chicken Marbella With Fried Artichokes

Walnut- Rosemary Crusted Halibut With Macadamia Puree, Broccolini And Cava- Butter Sauce

Goat Cheese Cheesecake with Macadamia Crust and Berries Coulis

Non- Dairy Coconut Ice cream with Lychee Syrup (VV)

Chocolate- Tahini Swirl Tart with Whipped Mascarpone and Dusted Berries. Edible flowers

Cardamon Creme Brûlée with Fresh Peaches

Pistachio Bombe with Brandy Caramel

Japanese Tartare- sushi rice, avo- yuzu cream, yellow beets gravlax, furikake, micro wasabi

Beet Falafel_ roasted macadamia puree, asparagus, drizzeld with tahini and topped with pickled radishes (GF-Vegetarian-VV)

Beet Carpaccio & Goat Cheese with Pink Grapefruit Dressing

Burrata Salad_ with seasonal fruits, balsamic, gremolata, arugula, lemon verbena compote,

Arancini_with sun- dried tomato pesto

Mixed organic mushroom risotto with parmesan tuille. Micro beet greens (vegetarian)

"Better than risotto" Shiitake Congee and Brown Rice with Tangerine Rayu_ topped with julienned green onions and crispy shallots (Vegan)

Purple cauliflower steak with Paris sauce, roasted miso-parsnips puree and lemon asparagus (Vegetarian)

Udon Noodles with Fried Tofu and Orange (Vegan)

Kabocha Agnolotti_ in brown butter and sage sauce (Vegetarian)

Vegan Classic Cheesecake with Very Berry Reduction and fresh organic strawberries

Non- dairy coconut sorbet with lychee syrup and passion fruit caviar (Vegan)

Lemon- Lime Tart (Vegetarian)

Three Layers Panna Cotta_ Latte and Chocolate Chips, Coconut- Vanilla and Espresso Caramel (Vegan)

Ceviche Con Leche de Tigre and Plantain Chips

Cremini Mushrooms Cakes With Capers- Aioli (vegetarian)

Tapioca Pearl Boats with Queso Fresco And Pepper Jelly Sauce

Beef Ragu Arancini With Cilantro Pesto

Pan- fried mahi-mahi with tamarindo- arbol sauce atop grilled plantain garnished with micro greens (cillantro and cellery)

Braised short- rib in red wine sauce. Grilled pimiento polenta rounds. Gremolata and Fresh Cheese

Smoked Pork Chops with Apricot Mustard atop Sweet Corn and Queso Fresco Purée

Chicken a la Plancha with Spanish Rice and Grilled Veggies

Deep fried tekila infused churros with mango- pinneaple jam and fresh golden berries

Non- dairy Coconut Ice Cream with Lychee and Passion Fruit (Vegan)

Cashew Key Lime Pie

Espresso Panna Cotta

Bruschetta d’Ascoli_ black garlic aioli, heirloom cherry tomatoes, caramelized balsamic-shallots, feta, dehydrated capers, extra virgin olive oil and arugula micro greens

Arancini with Sun- Dried Tomato Pesto

Prosciutto Tortellini Skewers With Butter- Lemon Sauce

The Cheese Lovers Board_ Queso de Oveja Viejo, Point Reyes Original Blue, Pear Mustard, Rosemary Crostini, Smoked Salmon Blini, Pistachio Cheeseball, Olive- Caponata, Watermelon Radishes

Harvest Salad_ Delicata squash, feta, caramelized pecans, apple slices and rubharb vinaigrette and baby gem lettuce

Burrata Salad_ with seasonal fruits, balsamic reduction, walnut gremolata, arugula, lemon verbena compote, espelette pepper and micro greens

Insalata di Mare_ grilled Octopus, shrimp, cucumbers, celery, grapefruit, champagne vinaigrette, dill and beet microgreens served with castelvetrano olive ciabatta

Linguine Frutti di Mare_ Homemade tagliatelle with calamari, mussels, shrimp and poached lobster tail

Chianti Sous Vide Short Rib. French beans Tossed in Gorgonzola and Pecans. Roasted Fingerling Potatoes

NY Steak with Fresh Green Peppercorn Sauce. Potato Pave. Sautéed Broccolini

Pan Seared Scallops. Lemon and Pea Risotto. Pecorino Romano tuille

Chicken and Prosciutto Rollatinni with Creamy Garlic- Tarragon Sauce. Asiago Polenta Rounds and Sautéed Mushrooms

Homemade Pea Agnolotti with Bechamel Capers Sauce (Vegetarian)

Brown Butter Salmon with Sweet Potato- Capers Latkes and Broccolini

Trumpet Mushroom Risotto with Herb Gremolata And Parmesan Tuile (Vegetarian by default, option to add steak or chicken Milanese under extra charge)

Open Cannoli_ layered dough and fig- ricotta cream, orange syrup and shaved bittersweet chocolate

Goat cheese cheesecake with walnut crust. Apricot reduction. Fresh figs and dehydrated apricot slices

Creamy Limoncello Italian Ricotta Cake

Apple Galette With Bandy Caramel

Espresso Panna Cotta

Lobster Tail and Caviar Tartlets with yuzu- creme fraiche and dill oil

New French Board_ Saucisson de Sanglier, Pate de Campagne, Castelvetrano Crostini, Cornichons, Figs, Leek Tartlets, Camembert and Pepper Jam Blini

Cremini mushrooms croquettes and with capers- vegan aioli (vegan)

Seafood Tapas_ with shrimp, calamari and mussels tossed in classic vinaigrette and topped with radishes micro greens

The French Autumn Salad_ Butternut squash, feta, caramelized pecans, apple slices and pomegranate vinaigrette and grilled Belgian red and white endives

Asparagus and Leeks Veloute crunchy Shiitake, enoki and fried capers. Dill infused extra virgen oil drizzle. (Vegan)

Shrimp Verrine_ whipped avocado, sherry vinaigrette, cherry tomatoes, chives

Sourdough Tartine_ with avocado- mint crema, watercress, dehydrated capers, shaved carrots, radishes, cucumber in lemon vinaigrette and feta topped with microgreens (vegetarian)

Ribeye steak (8oz) au jus, potato au gratin and sautéed broccolini

Beef Bourguignon_ shaved eggs and pommes paille

Braised short- rib au vin. Roasted french beans tossed in blue cheese and pecans

Pan seared scallops with cava- butter sauce atop maitake mushrooms jasberry herb rice

Parmesan Crusted Frenched Rack of Lamb. Aligot. Paris Sauce with Fresh Green Peppercorn and Herbs Pistou

Fillet Mignon Marchand de Vin. Caper Potato Latkes. Bacon Wrapped French Beans

Pan seared Branzino with roasted dutch potatoes, beurre blanc, fennel foam, salmon roe, watermelon radishes and dill

Duck breast with glazed rainbow carrots, red wine reduction, pickled romanesco

Creme Brûlée with fresh berries

Goat cheese cheesecake with apricot reduction, mint and fresh black berries (shown in picture)

Berry Clafoutis

Pears and Brie Galete Rustic Pie

Chocolate Mousse_ with pistachio dust and dehydrated mango