Chef Caleb B Hernandez Chef

Spicy salmon handroll, spicy mayo, salmon roe, micro cilantro

Avocado roll, pickled carrots, daikon, yuzu paste (vegetarian)

Mini poke tacos, ahi, Thai vinaigrette, avocado mousse, curled scallion

Spring vegetable mini handrolls, teriyaki, pickled daikon, micro herbs (vegetarian)

Hamachi sashimi, grapefruit, avocado purée, green onion, sesame

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

Tuna tartare, capers, kalamata olives, Italian parsley, olive oil, maldon

Vegan mushroom risotto with crispy oyster mushrooms, local herbs, herb oil (vegetarian)

Charcoal grilled wagyu, mustard greens, sushi rice, ginger-soy glaze, king trumpet mushrooms

Miso glazed black cod with crispy tofu, bok choy, Japanese purple potato

King trumpet mushroom scallops, yam purée, market vegetables, chili oil, crispy onions (vegetarian)

Red curry grilled Jidori chicken breast, ginger jasmine rice, broccolini, red curry glaze

Matcha cake, vanilla buttercream, toasted almonds

Mango pudding with coconut milk and taro

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

Pavlova, kiwi, vanilla custard, local citrus

Grand plateau seafood tower: lobster, prawns, oysters, tartare

Ora King salmon crudo, avocado mousse, sturgeon caviar

Wagyu beef tartare, grilled bread, quail egg

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

Truffle risotto, Australian black truffles, Asiago mousseline, Parmesan tuille (vegetarian)

Poached lobster and orzo, spicy lobster cream, dill

Seared diver scallop, buerre noisette, pancetta, carrot purée

Spinach and ricotta ravioli, spinach purée, Parmesan foam

Grilled wagyu zabuton and charcoal grilled lobster “surf and turf”

Rosemary crusted filet mignon, lobster tail, fork crushed potatoes, mushroom jus

Herb crusted Chilean seabass, soubise, tarragon oil

Roasted honey nut squash, black truffle, buerre noisette (vegetarian)

Dark chocolate and pistachio tartlets with candied orange and mint

Olive oil cake, marinated pluots, local berries, chantilly

Pavlova, kiwi, vanilla custard, citrus

Butterscotch pot de crème, macaron, dulce de leche

Ahi tartare with crispy rice and scallions

Blue corn potato tacos, serrano (vegetarian)

Black truffle arancini, garlic aioli (vegetarian)

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

Local mushroom risotto with herb oil and parmesan tuille (vegetarian)

French onion soup with taleggio gratin, chives

Grilled octopus salad, garbanzo beans, sundried tomato, arugula, lemon vinaigrette

Spinach and ricotta ravioli with spinach purée and parmesan crumble (vegetarian)

Grilled flat iron steak, creamy polenta, zucchini bagna cauda

Vegetarian tagine with local vegetables over jasmine rice (vegetarian)

Ora king salmon, piperade, pistou, local herbs

Bone-in pork chop, port braised cabbage, caramelized apples, buerre de charcroute

Summer berry crumble pie with chantilly crème and local mint

Lemon sabayon brûlée tart, fresh raspberries, powdered sugar, mint

Tres leches gateaux, local wildberries, mint, powdered sugar

Raspberry & white chocolate bread pudding, vanilla anglaise, seasonal ice cream

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, 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

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

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

Sungold tomato confit, basil burrata, toasted brioche, maldon

Smoked salmon tart, cream cheese, salmon roe, sesame salt

Poached prune stuffed with chevre and chives

Marinated heirloom tomatoes, burrata, pine nuts, opal basil, herb oil, maldon

Baby gem caesar salad, shaved parmesan, torn garlic croutons, basil pesto, toasted pine nuts

Local mushroom risotto with parmesan foam and tuille

Squid ink pasta, mussels, clams, prawns, bouillabaisse emulsion

Seared Ora King salmon, fork crushed potatoes, pickled pearl onions, sauce laitue, micro herbs

Grilled NY strip, roasted corn, charred pearl onions, tomato confit, zucchini ribbons, watercress, bordelaise sauce

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

Lemon sabayon gateaux, fresh raspberries, powdered sugar, mint

Pavlova, berry coulis, vanilla custard, late spring flowers

Almond gateaux, chocolate sauce, chantilly creme, blackberry