Chef Nathan Blake

Cheese and charcuterie platter (assorted cheeses, charcuterie, olives, nuts, fig jam, dried fruits, dates, fresh grapes, with toasted brioche)

Lemon and Italian herb butter baked oysters topped with parmesan cheese, served with Italian bread

Caprese prosciutto skewer (tomatoes, mozzarella, prosciutto, basil, black truffle

Cauliflower soup with olive tapenade, caramelized onions, olive oil, crème freche, thyme)

Lobster linguini in pink sauce, salmon roe, toasted breadcrumbs, parsley)

Option1: Filet mignon, mushroom vegetable ratatouille, pesto purée, crispy onions. Option 2: Brown butter branzino, white wine oyster mushrooms asparagus medley, rosemary fluid lemon gel

Creme brulee, dark chocolate and hazelnut snow, fresh raspberry jam, mint infused mascarpone

Cheese and charcuterie platter (assorted cheeses, charcuterie, olives, nuts, fig jam, dried fruits, dates, fresh grapes, with toasted brioche)

Surf and turf fusion French onion soup: Lobster, beef bone broth, white wine, shiitake mushrooms, garlic, onion, parsley oil, lemon zest, aged sherry

Halibut, parsnip puree, lemon butter sauce, salmon roe, black pepper seared beet, pickled grapes, asparagus, micro greens

Creme brulee, dark chocolate and hazelnut snow, fresh raspberry jam, mint infused mascarpone

Lemon herb butter baked oysters topped with parmesan cheese

Fresh arugula watercress salad mini bowls with orange and cashew panko crumbs, in a citrus soy vinaigrette

Smoked salmon bagel bites (cream cheese, lemon, chives, capers, black pepper, dill)

Cheese and charcuterie platter (assorted cheeses and charcuterie, olives, nuts, fig jam, dried fruits, dates, fresh grapes, crackers)

Vegetable platter (hummus, tzatziki yogurt, carrots, celery, cucumbers, tomatoes, steamed green beans and asparagus)

Chicken and shiitake mushroom skewers (sesame oil, honey, soy, lime, thai basil)

Beef sliders (mini brioche buns, caramelized onions, fresno chili, purple cabbage slaw, garlic aioli)

White chocolate and ginger mousse with passion fruit, served in mini bowls

Lobster (or preferred fish/shellfish) ceviche, tobiko, sweet pickled onions, micro greens, nori flakes, on crispy wonton chips. (spicy or mild)

Crispy oyster salad (arugula, watercress, mango, avocado, cashew panko crumbs, in a citrus soy vinaigrette)

Assorted sashimi salad (seaweed, mixed greens, shredded carrots, avocado mousse, sesame almond snow)

Fish assortment options for platter above: salmon, tuna, yellowtail, uni, scallops, fish eggs, and quail eggs (feel free to offer other preferences)

Assorted surprise platter (nigiri, sashimi and surprise rolls), with soy sauce and fresh wasabi. (Fish assortment below, upon availability)

Ceremonial matcha green tea creme brulee with black sesame

White chocolate and ginger mousse with passion fruit

Lobster (or preferred fish/shellfish) ceviche, tobiko, sweet pickled onions, micro greens, nori flakes, on crispy wonton chips. (spicy or mild)

Crispy oyster salad (arugula, watercress, mango, avocado, cashew panko crumbs, in a citrus soy vinaigrette)

Sesame shiitake mushroom and avocado sushi roll, jalapeños, scallions, vegan mayo, ponzu, wasabi

Beef tenderloin with sake demi-glace, wasabi mashed potatoes, honey shiitake mushrooms, and butter bok choy

Baked salmon with a soy mirin glaze, quail egg fried rice, garlic sesame cauliflower, pickle golden raisins, crispy shallots

Ceremonial matcha green tea creme brulee with black sesame

White chocolate and ginger mousse with passion fruit

Burrata and tomato Bruschetta (tomato, onion, basil, olive oil, balsamic pearls) on seared garlic bread

Steamed and roasted artichokes, oregano, lemon juice, olive oil, anchovy aioli

Cauliflower soup (with olive tapenade, olive oil.)

Parmesan crusted chicken breast, fresh gnocchis, rosemary green beans, white wine and mushroom sauce

Flourless chocolate raspberry cake, mascarpone, chocolate sauce