Summer
Soup
gazpacho with lobster
black truffle vichyssoise
mushroom crema with chive blossoms
Salad
caprese with heirloom tomatoes, buffalo mozzarella and fresh herbs on mesculun greens
baby romaine with avocado, red grapes, and pistachios
organic greens, baby tomatoes, cucumbers, wasabi peas and goat cheese
Fish
sesame crusted tuna on a bed of watermelon, cucumber salad, sherry vinaigrette
swordfish with chickpea fritters and harissa aioli
lobster ceviche
Entrée
adobo rubbed pork loin with sweet potato salad
statler breast of chicken, artichoke barigoule
grilled hanger with roasted asparagus, sweet soy and
radish butter
Vegetarian
tian of barley and eggplant with turkish braised green beans
Dessert
lemon and raspberry tartlets
peach melba
blueberry pana cotta
