Chef Caleb B Hernandez Chef

Grilled peaches, chèvre, fines herbs, toasted almonds, red wine vinaigrette

Sungold tomato confit, vegan ricotta, local basil, crostini (vegetarian)

Mini poke tacos, ahi, Thai vinaigrette, sesame, avocado mousse

Impossibly good Thai lettuce wraps, hoisin, scallions, sesame (vegetarian)

Crispy European seabass, creamed corn, zucchini ribbons, herb oil

Roasted honey nut squash, pine nut & spinach farce, black truffle, buerre noisette (vegetarian)

Filet mignon, pomme purée, roasted root vegetables, sauce Bordelaise

Red curry grilled Jidori chicken, ginger jasmine rice, bok choy

Dark chocolate and pistachio tart, candied blood orange, micro mint

Olive oil cake, marinated pluots, toasted almonds, chantilly

Pavlova, berry coulis, vanilla custard, spring flowers

Tres leches gateaux, wild berries, mint

Sungold tomato confit, basil burrata, parmesan tuille

Black truffle arancini, truffle fondue

Kalamata tapenade, garlic confit, greek oregano, olive oil, crostini

Marinated heirloom tomatoes, english cucumber, slow braised artichokes, kalamata, fried capers, feta, oregano

Freshly baked local bread & olive oil

Crispy European seabass, fresh lentil salad, tabouleh, marinated cucumbers, red pepper relish, coriander

Roasted boneless lamb leg, garbanzo & piquillo salad, marinated cucumbers, tzaziki, mint

Herb crusted lamb chops, roasted rosemary potatoes, arugula, onion & garlic confit, lamb jus

Roasted Filet mignon, rosemary fingerling potatoes, pearl onions, charred tomatoes, garlic confit, Noir veal jus

Caramelized honey nut squash, mission figs, dried apricots, frisee, toasted walnuts, red wine vinaigrette

Dark chocolate and Pistachio tart, Chantilly creme, candied blood orange, micro mint

Olive oil cake, marinated peaches, toasted almonds, chantilly

Lemon sabayon gateaux, fresh raspberries, powdered sugar, mint

Tomato bruschetta, local basil, toasted crostini (vegetarian)

Castelveltrano tapenade, garlic confit, oregano, olive oil, crostini (vegetarian)

Black truffle arancini, truffle fondue (vegetarian)

Crispy polenta, romesco purée, Italian parsley (vegetarian)

Hand-cut tagliatelle with fresh pesto, charred prawns, parmesan foam

Pesto tagliatelle, roasted summer squash, pickled pearl onions, local basil (vegetarian)

Grilled Branzino, lemon, charred tomatoes, oregano, olive oil

Puttanesca tagliatelle, oregano, chopped parsley, fleur de sel

Limoncello cheesecake, raspberries, local mint

Olive oil cake, marinated peaches, toasted almonds, chantilly

Classic vanilla bean crème brûlée

Assorted spring-flavored macarons

Ora King salmon crudo, late spring citrus, caviar, herb oil

Mini lobster rolls, lemon, fresh dill, caviar

Ahi tartare, cucumber, avocado-lime mousse, caviar

Butternut squash & arugula salad, goat cheese, maple-truffle vinaigrette (vegetarian)

Gnocchi Parisian with roasted longneck squash, crispy sage, buerre noisette (vegetarian)

Seared diver scallop, carrot purée, crispy pancetta, crème fraîche

Lobster ravioli with soubise, herb oil, pea tendrils

Spring pea risotto with pea tendrils, bacon lardons

Wagyu zabuton, creamy polenta, truffle cream

Seared Ora King salmon, lentils, sauce buerre rouge

Mushroom “scallop” skewers with ponzu glaze (vegetarian)

Herb crusted lamb chops, rosemary potatoes, lamb jus

Gluten-free vanilla mochi cake, matcha foam, satsuma segments

Pavlova, berry coulis, vanilla custard, late spring flowers

Mexican inspired dark chocolate and cinnamon tart, chantilly

Lemon sabayon brulee tart, raspberries, mint

Seasonal Oyster, Citrus-Fresno granita, coriander

Tropical Springroll, mango, cucumber, green papaya, shiso, sweet & sour glaze

Spring vegetable mini handrolls, teriyaki, pickled daikon, micro herbs

Thai butter lettuce wraps, mung bean sprouts, hoisin, scallions, sesame seeds

Red snapper crudo, grapefruit, green onion, sesame

Red curry grilled Jidori chicken breast, Ginger Jasmine rice, charred bok choy and broccolini, Teriyaki glaze

Vanilla mochi cake with a matcha foam, satsuma segments, and a black sesame crunch

Ora king salmon crudo, avocado mousse, cucumber, sturgeon caviar

Whipped brie, endive, charred concord grapes (vegetarian)

Wagyu beef tartare, pickled mustard seeds, dijon, cornichons, radish, grilled bread, quail egg

Mini lobster rolls, dill, lemon, caviar

Handmade potato gnocchi, black truffles, pancetta, buerre monté, poached jidori egg, seasonal greens

Spinach & ricotta tortellini with tomato marmalade and fresh basil (vegetarian)

Lobster ravioli with soubise, herb oil, pea tendrils

Local mushroom risotto with parmesan foam and tuille

Wagyu zabuton with creamy polenta, truffle cream

Roasted honey nut squash, pine nut & spinach farce, black truffle, buerre noisette (vegetarian)

Grilled wagyu zabuton and charcoal grilled lobster "surf and turf"

Herb crusted lamb chops, roasted rosemary potatoes, arugula, onion & garlic confit, lamb jus

Olive oil cake, marinated pluots, toasted almonds, local berries, chantilly crème

Dark chocolate and pistachio tartlets with candied orange and mint

Pavlova, berry coulis, vanilla custard, local berries, spring flowers

Chocolate mousseline, crème anglaise, tuille cookie, white chocolate shavings

Seasonal Oyster, Mango-Chile granita

Tostones(fried plantains), romesco sauce, micro cilantro

Empanadas, tomato and red pepper picadillo, seasonal herbs, chimichurri

Santa barbara spot prawn, escabeche, avocado mousse, cocktail sauce

Salad of fresh chicories, easter radish, shaved fennel & carrots, mexican tarragon, toasted pepitas, citrus vin, cotija

Charred helote, chipotle crema, cotija, chile, smoked sea salt

Sinaloa style baked potato with chorizo & queso Oaxaca

8hr braised Beef cheek Barbacoa, roasted root vegetables, spiced chile lacquer, seasonal herbs

Spanish rice with carrots, peas, corn, and tomato

Slow braised black beans with bacon and jalapeno

Grilled handmade tortillas

Mexican inspired dark chocolate and cinnamon tart, vanilla bean chantilly, crushed almonds

Sungold tomato confit, basil burrata, toasted brioche, maldon (vegetarian)

Grilled peach caprese with burrata, pine nuts and local basil (vegetarian)

Antipasto & charcuterie platter with accoutrements

Ahi tartare, cucumber, avocado-lime mousse, caviar, chive tip

Fresh potato gnocchi, Italian black truffles, buerre monté, seasonal greens (vegetarian)

Spring pea risotto with pea tendrils and bacon lardons

Local arugula salad, Mediterranean olives, red onion, feta, oregano vinaigrette (vegetarian)

Marinated heirloom tomatoes, grilled peaches, burrata, pine nuts, herb oil (vegetarian)

Prosciutto wrapped Branzino, fava bean, piperade, local herbs

Roasted rack of lamb, rosemary potatoes, pearl onions, tomato confit, spiced lamb jus

Pesto crusted free-range chicken breast, roasted root vegetables, arugula, onion & garlic confit, chicken jus

Mushroom “scallop” skewers with ponzu glaze (vegetarian)

Olive oil cake, wild berries, local flowers, chantilly

Pavlova, kiwi, vanilla custard, local citrus

Dark chocolate and pistachio tart, chantilly crème, candied blood orange

Caramelized banana cheesecake, macerated berries, chantilly crème, chocolate coral tuille