Chef Rod Palestino

Panache salad ,fresh green field greens with house mustard vineagratte

Beet salad with fresh citrus supreme goat cheese herbs and house made vineagratte

Burrata aux figs miel and candy pecans fine herbs

Salad cesar mason romain lettuce, house vinaigrette ,house made croutons fresh shaved Parmesan and fresh baked bacon- turkey bacon optional

Petancles ceviche served over apple fennel salad and citrus

Costal shrimp served with costal sauce

Leeks /potato soup with truffle oil

Fresh oysters with classic mignonette

Blister sweet peppers

Salmon tarétare served with fresh bake crustinies

Beef taretare served with fresh baguette crustinies

Portabello cups served with avocado chimichurry

Carpaccio salad served with fine herbs and truffle vineagratte

Iceberg lettuce cover with house made blue cheese dressing and bacon

Steak au poivre filet mignon coated in crush black white peppercorns seared for a brown crust served with broccolini crispy intro mushrooms and red wine_raisin sauce

Marinated lamb chops served with black garlic risotto and mapple-mustard glaze

Grilled salmon served with spaghetti squash- sous vide baby tomatoes and beurre blanc sauce

Marinated bavette steak served with a rich tangy and slightly sweet sauce made frmcaramelized shallots buttered red wine

Chicken roulette served over apple butter and crispy oyster mushrooms

Apple pie served with ice cream

Berry crumble with ice cream

Brownie served with vanilla ice cream

CLAUDIA CYTRYNBAUM Carrot cake

House made Mango sorbete

House-made mango_oreo crust sorbet bombes with mixed berry sauce

Tarte Tatin with vanilla ice cream

Strawberries cover with chocolate

Seared tuna with citrus panzu served with seaweed salad and olive oil drizzle

Fresh raw tuna rolls with pickle ginger served over avocado pure and apple fennel salad

Grilled octopus served over fresh use made chick pea pure and tahini_citrus sauce

Blister baby sweet peppers

Citrus salad suprem- fresh citrus salad served with fresh made candy pecans and goat cheese

Iceberg wedges with house blue cheese dressing with option turkey-regular of crispy bacon

Fig salad over fine field mix greens with candy pecans and goat cheese

Marinated Babette steak served with chimichurri crispy fingerling potatoes and broccoli

Marinated lamb chops served with black garlic risotto and mapple-mustard glaze

Grilled salmon served with apple butter and bok choy

Chicken roulette served over apple butter and crispy oyster mushrooms

Apple pie served with ice cream

Berry crumble with ice cream

House-made mango_oreo crust sorbet bombes with mixed berry sauce

Brownie served with vanilla ice cream

CLAUDIA CYTRYNBAUM Carrot cake

Crepe w mútela and berries

House made Mango sorbete

Tearamisu

Strawberries cover with chocolate

Tartare= salmon, avocado,beef steak served with fresh baked baguette house crustiness

Burrata with figs and honey

Ceasar salad with fresh house made vineagratte ,fresh shaved parmesano ,house croutons ,option of turkey or regular bacon

Shrimp cocktail shrimp

Roasted beet salad with fresh citrus suprem, house mustard vineagratte and candy pecans

Oisters served with mignononete sauce

Carpaccio salad served with fine herbs and truffle vineagratte

Filete mignion with house made chimichurri ,black garlic risotto and broccolini or brócoli rab

Roasted portobello mushroom cups served with avocado chimichurry

Chilly roasted shrimp served over coconut Jasmin rice and sauted sweet red peppers ,shreded carrots and baby snow pese

Mapple/soy ginger glanced salmon cooked on a cedar plank served with apple butter sauce

Tarte Tatin with vanilla ice cream ,terramizu ,House-made mango sorbet bombes with mixed berry sauce