Chef Ryan Monahan

Harira Soup

Fava Bean Hummus with olive tapenade, crudite & flatbread

Black Lentils with Harissa Roasted Vegetables

Fattoush Salad

Roasted Chicken served over a Chickpea & Lentil Stew with Cilantro Raisin Chutney

Chicken Tagine with Fennel & Olives Served with Rice Pilaf

Moroccan Spiced Lamb Chops Served over Rice Pilaf & Mixed Vegetables

Braised Beef Short Ribs Served with Honey Roasted Butternut Squash & CousCous

Sea Bass with Peppers, Olives & Sliced Potatoes

Tableside Torched Creme Brûlée with Macerated Berries

Backlava Rolls with Chocolate Hazlenut Drizzle Served with Vanilla Ice Cream

Panna Cotta with Honey Glazed Apricots

Basbousa Cake topped with an Orange Drizzle & Coconut Pistachio Crumble

Phyllo Wrapped Feta Drizzled with Honey & Sesame Seeds

Fried Calamari with Spicy Tzatziki

Crispy Meatballs in a Red Pepper Sauce

Beet Salad with Arugula, Pistachio and Goat Cheese, served with a Lemon Vinaigrette

Greek Style Chicken with Roasted Peppers, Hierloom Tomatoes, & Kalamata Olives served over Lemon Rice

Pork Shank Braised in Red Wine & Tomato Sauce Served over Potato Puree, Served with Asparagus

Branzino with Seasonal Greens Served over Polenta

Grilled Lamb Chops Served with Roasted Eggplant & Roasted Potatoes

Backlava Rolls with Chocolate Hazlenut Drizzle Served with Vanilla Ice Cream

Greek Yogurt Panna Cotta with Honey Glazed Apricots

Homemade Cheesecake with Ouzo-Poached Cherries

Pork Belly Tostada with Pineapple Salsa & Crispy Slaw

Tableside Guacamole

Grilled Vegetable Salad with Raw Green Mole

Trio of Empanadas with Chimichurri Dipping Sauce

Ancho Chile Soup with Avocado, Crema, & Chile Pasilla

Charred-Chile Adobo Pork Tenderloin Served over Polenta with Seasonal Greens

Trio of Tacos: Grilled Fish, Braised Brisket, & Cilantro Lime Chicken

Chorizo Stuffed Echiladas

Grilled Flank Steak with Salsa Verde Served with Rice Pilaf & Assorted Grilled Peppers

Pan Seared Sea Bass in a Tomatillo Sauce Served with Rice Pilaf & Seasonal Greens

Churros with a Trio of Dipping Sauce

Tres Leches Cake

Mexican Chocolate Tart with Cinnamon Spiced Pecans

Roasted Butternut Squash Soup with Sage Cream

Frisée and Carrot Ribbon Salad with Lemon Vinaigrette

Braised Short Ribs with Fried Polenta Cake

Pork Belly Tostada with Pineapple Salsa & Crispy Slaw

Filet Mignon topped with Herb Butter, served with your choice of Herb Roasted Fingerling Potatoes or Truffle Whipped Potatoes and Grilled Broccolini

Roasted Beet Salad with Goat Cheese & Pistachios

French Onion Soup Gratinée

Risotto Croquettes with Lemon Caper Aioli

Pork Rilletes with Rustic Garlic Toast

Filet Mignon in Bordelaise Sauce with Crispy Potatoes & Charred Broccolini

Short Rib Bourguignon served over Polenta

Duck Ménage À Duex: Pan Seared Duck Breast & Leg Confit with a Berry-Balsamic Compote served with Potato Puree & Roasted Brussel Sprouts

Pan Seared Halibut with a Beurre Blanc Sauce served with a Turnip Puree & Asparagus

Poached Pear dipped in a Chocolate Sauce served with Vanilla Bean Ice Cream

Apple Tart

Creme Brûlée served with Seasonal Fresh Berries

Bruschetta Trio

Clam Toasts with Pancetta

Caesar Salad with Garlic Croutons and Shaved Parmesan Cheese

Fried Calamari with an Arrabbiata Sauce

Orecchiette with Italian Sausage and Seasonal Greens

Homemade Paparadelle Pasta with Basil Pesto and Peas

Linguine ai Frutti De Mare (Linguine with Mixed Seafood)

Spinach Balanzoni with Brown Butter and Sage Sauce

Penne alla Vodka

Fettuccine with a Truffle Alfredo Sauce

Beet Salad with Arugula, Pistachio and Goat Cheese, served with a Lemon Vinaigrette

Clams in a White Bean Sauce, served over Homemade Linguini

Tortellini with a Veal & Pork Bolognese Ragu

Filet Mignon topped with Herb Butter, served with your choice of Herb Roasted Fingerling Potatoes or Truffle Whipped Potatoes and Grilled Broccolini

Organic Chicken Breast stuffed with Goat Cheese & Caramelized Onion, served with Sautéed Spinach and Creamy Risotto

Crispy Pork Chop with Artichokes and Tomatoes in a Lemon-Caper Sauce, served over Polenta

Branzino, served with Heirloom Tomato Panzanella

Eggplant Rollatini

Homemade New York Style Cheesecake with Seasonal Berries

Espresso and Citrus Infused Panna Cotta

Chocolate Hazelnut Cake

Roasted Butternut Squash Soup with Sage Cream

Wedge Salad with Blue Cheese Dressing

Frisée and Carrot Ribbon Salad with Lemon Vinaigrette

Homemade Gluten Free Paparadelle Pasta with Mushroom Ragu

Homemade Gluten Free Paparadelle Pasta with Leeks & Bacon

Braised Short Ribs with Fried Polenta Cake

Pork Belly Tostada with Pineapple Salsa & Crispy Slaw

Filet Mignon topped with Herb Butter, served with your choice of Herb Roasted Fingerling Potatoes or Truffle Whipped Potatoes and Grilled Broccolini

Fennel Crusted Ahi-Tuna with Lemon Aioli over Gluten Free Vegetable Couscous

Organic Chicken Breast stuffed with Goat Cheese & Caramelized Onion, served with Sautéed Spinach and Creamy Risotto

Grilled Lamb Chops with Tzatziki Roasted Peppers & Gluten Free Couscous

Tableside Torched Creme Brûlée with Macerated Berries

Flourless Chocolate Cake with Strawberry Mousse

Roasted Butternut Squash Soup with Sage Cream

Wedge Salad with Blue Cheese Dressing

Frisée and Carrot Ribbon Salad with Lemon Vinaigrette

Homemade Gluten Free Paparadelle Pasta with Mushroom Ragu

Homemade Gluten Free Paparadelle Pasta with Leeks & Bacon

Braised Short Ribs with Fried Polenta Cake

Pork Belly Tostada with Pineapple Salsa & Crispy Slaw

Filet Mignon topped with Herb Butter, served with your choice of Herb Roasted Fingerling Potatoes or Truffle Whipped Potatoes and Grilled Broccolini

Fennel Crusted Ahi-Tuna with Lemon Aioli over Gluten Free Vegetable Couscous

Organic Chicken Breast stuffed with Goat Cheese & Caramelized Onion, served with Sautéed Spinach and Creamy Risotto

Grilled Lamb Chops with Tzatziki Roasted Peppers & Gluten Free Couscous

Tableside Torched Creme Brûlée with Macerated Berries

Flourless Chocolate Cake with Strawberry Mousse