Chef Shannon Montgomery

Fig, Prosciutto, Honey and Farmer's Cheese Bites

Tomato Bites with Mozzarella, Basil, and Balsamic Glaze

Butternut Squash, Pecans, Cranberries, and Brussel Sprouts Medley

Buttermilk Mashed Potatoes with Homemade Gravy

Spinach Salad with Sliced Almonds, Bacon, Gorgonzola Cheese, Dried Cranberries, Avocado, Balsamic Vinaigrette

Filet Mignon with Herb Ghee, Green Beans, Glazed Carrots and Fig Balsamic Glaze

Creamy Orzo with Mushroom, Spinach, and Tomatoes

Rosemary and lavender infused Lamb with Cranberry emulsion, and Roasted Colored Beets

Pumpkin Pecan Cobbler

Cheesecake with Raspberry Glaze

Fig, Prosciutto, Honey and Goat Cheese Bites

Spinach and Kale Soup

Balela Salad - Chickpeas, Sun-dried Tomatoes, Grape Tomatoes, Black and Green Olives, Jalapeno, and finely Chopped Fresh Herbs

Heirloom and Endive Salad with Sweet Balsamic Dressing

Israelian Couscous with Fresh Pesto Sauce, Tomatoes, Spinach and Avocado

Pan Roasted Rosemary and Lemon Chicken

Lemon Ice with Rose Syrup and Pressed Coconut Water (Served Cold and Very Refreshing)

Sweet Peach and Vanilla Yogurt with Candied Almonds, Honey, and Cinnamon Dust

Brassicas Bouillabasse - Leeks, Kale, Spinach, Apple, Broccoli, Spinach

Mushroom Dish with Wild Quinoa, Dehydrated Shitake Mushrooms, Miatake, and Shishito Mushrooms with Herbs and Mushroom Jiu with Dichondra, Allysum, and Chammomile

Uni Panna Cotta, Raw uni, Rye Toast Chips, Red Tosaka, Grated Wasabi

Lobster Tail, Lemon Thyme Beurre Blanc with Pea, Carrot, Beet, and Salsify Pearls garnished with Nasturtiums

Sashimi Salmon Tartare mixed with Finger Limes, Cured Egg, Soy Butter on top Fried Rice Paper

Seared Black Cod, Fried Kelp, Uni Hollandaise Foam, Squid Ink infused Potatoes, Nori Water Foam, Purple Pentas

Lamb with Plaintain Puree, Almond mixed in Wild Rice, Herb and Cranberry Butter Sauce with Fennel Salad

Filet Mignon with Mustard Custard, braised Colored Carrots, Confit Tomatoes

Blueberries with Freeze-Dried Blueberries, Rose Granola crumble, candied Pecans, Honey Syrup, Creme Fraiche

Seasonal Pomegranate Sauce and Gelee Squares with Chocolate Sponge and Cream Cheese Semi Freddo

Fig and Rum Gelato with Caramel Almond Crunch, Chocolate Coffee Ganache, and Mascarpone

Fig, Prosciutto, Honey and Goat Cheese Bites

Brassicas Bouillabasse - Leeks, Kale, Spinach, Apple, Broccoli, Spinach

Lobster Tail, Lemon Thyme Beurre Blanc with Pea, Carrot, Beet, and Salsify Pearls garnished with Nasturtiums

Seared Foi Gras with Berry Jam and Toasted Brioche Bread

Seared Scallops with White Wine Sauce, Peas, and Pea Tendrils

Filet Mignon with Mustard Custard, braised Colored Carrots, Confit Tomatoes

Vanilla Honey Chia Pudding with Ground Flaxseed, Crushed Pecans and Candied Figs

Grand Marnier Souffle

Fig, Prosciutto, Honey and Goat Cheese Bites

Heirloom Tomato and Basil Bruschetta with Ricotta, Mozzarella and Balsamic Glaze

Arugula Salad with Lemon Vinaigrette, Jalapeno Cream Cheese, Dried Cranberries, Roasted Almonds, and Prosciutto or Salmon Lox

Mushroom Dish with Wild Quinoa, Shitake, Miatake, and Shishito Mushrooms with Herbs and Mushroom Sauce (Very Elegant Plated Dish)

Albacore Tuna with Pomegranate and Orange Citrus combined with Goat Cheese and Pine Nuts

Lamb with Plaintain Puree, Almond mixed in Wild Rice, Herb and Cranberry Butter Sauce with Fennel Salad (Very Elegant Plating)

Veal with Mustard Custard braised Colored Carrots, Confit Tomatoes, Herbs dressed in Olive Oil, and Carrot Foam

Turbot or Fish of the day with Seaweed Salad, White Beurre Blanc (White Wine Butter Sauce), Fried Kelp, Nori Sea Foam

Sweet Pear and Vanilla Yogurt with Candied Almonds, Honey, and Cinnamon Dust

Vanilla Honey Chia Pudding with Ground Flaxseed, Crushed Pecans and Candied Figs

Guacamole with Tortilla Chips

Albicore Tuna Ceviche - Pineapple, Mango, Pico De Gallo, Habanero, Cucumber, Oranges

Tacos - Carne Asada, Sweet Potato, Carnitas

Roasted Whole Fish of the Day with Lemon and Herbs

Dulce De Leche Cake

Cheeseboard - Wiith and assortment of Cheeses, Meats, Fruits, Jams, Bread, and Jellies

Heirloom Tomato and Basil Bruschetta with Ricotta, Mozzarella and Balsamic Glaze

Fig, Prosciutto, Arugula, Honey and Goat Cheese Flatbread

Arugula Salad with Lemon Vinaigrette, Jalapeno Cream Cheese, Dried Cranberries, Roasted Almonds, and Prosciutto or Salmon Lox

Mushroom Risotto

Octopus with Squid Ink Pasta, Miso-Ginger Sauce, and Fried Kombu Chips

Butternut Squash Panzotti with Mushroom Sauce, Parmesean and Parsley

Veal Milanese with Linguini Pasta and Lemon

Black Cod with Edamame Pasta, Peas, and Confit Tomatoes

Cheesecake with Limoncello Glaze

Homemade Tirimisu

Fig and Rum Semi Freddo with Caramel Almond Crunch, Chocolate Coffee Ganache, and Goat Cheese Mascarpone