Chef Curtis Stribbling

Lightly battered jumbo shrimp fried until crisp and served with a citrus soy dipping sauce, pickled vegetables, and fresh scallions

Mixed greens with cucumber, carrots, radishes, cherry tomatoes, crispy wontons, and a creamy roasted sesame ginger dressing

Center-cut filet mignon glazed with white miso and soy, served alongside garlic fried rice, sesame roasted broccolini, and finished with a rich soy butter reduction

Creamy matcha cheesecake served with fresh berries, whipped cream, and a drizzle of black sesame caramel

Sweet onions slowly caramelized and simmered in rich beef broth, topped with toasted artisan bread, melted Gruyère cheese, and baked until golden

Mixed greens topped with warm herb-crusted goat cheese, candied pecans, dried cherries, cucumber, and champagne vinaigrette

Slow-braised beef short ribs served over creamy truffle whipped potatoes with roasted haricots verts and finished with a rich red wine demi-glace

Classic vanilla bean custard finished with a crisp caramelized sugar crust, served with fresh berries and an almond tuile

Creamy whipped feta served with warm grilled pita, marinated olives, roasted red peppers, cucumber, cherry tomatoes, hummus, and extra virgin olive oil

Grilled halloumi cheese served over crisp greens with cucumbers, cherry tomatoes, Kalamata olives, pickled red onions, toasted pine nuts, and a lemon oregano vinaigrette

Tender herb-marinated chicken breast grilled to perfection and served with fragrant lemon herb rice pilaf, charred Mediterranean vegetables, cool house-made tzatziki, and vibrant fresh chimichurri

Silky vanilla panna cotta finished with local honey, toasted pistachios, fresh berries, and bright citrus zest

Golden fried sweet corn croquettes served with roasted poblano crema, Cotija cheese, cilantro, and fresh lime

Fresh watermelon, cucumber, queso fresco, mint, chili-lime vinaigrette, toasted pepitas, and fresh herbs

Mojo-marinated skirt steak grilled over high heat and served with fire-roasted chimichurri potatoes, seasonal calabacitas, and roasted garlic chimichurri

Warm cinnamon bread pudding inspired by classic churros, topped with dulce de leche, vanilla bean whipped cream, and candied pecans

Grilled artisan bread topped with whipped ricotta, roasted tomatoes, basil, extra virgin olive oil, aged balsamic glaze, and flaky sea salt

Golden fried Arborio rice filled with mozzarella, Parmesan, and herbs, served with roasted tomato basil sauce and shaved Parmesan

Pan-seared chicken breast finished with sautéed cremini mushrooms in a rich Marsala wine sauce, served over brown butter pappardelle with roasted asparagus and freshly grated Parmesan

Layers of espresso-soaked ladyfingers and mascarpone cream, dusted with cocoa powder and finished with dark chocolate shavings

Jumbo chilled shrimp served with house-made cocktail sauce, fresh lemon, and a touch of horseradish for a classic steakhouse beginning

Slowly caramelized sweet onions simmered in rich beef broth, topped with toasted artisan bread and melted Gruyère cheese, then baked until golden and bubbling

Hand-cut filet mignon cooked to your preferred temperature, served with creamy truffle whipped potatoes, roasted asparagus, and finished with a rich wild mushroom demi-glace

Warm chocolate lava cake with a rich molten center, served with vanilla bean ice cream, fresh berries, and a drizzle of salted caramel

Warm artisan bread & whipped herb butter

Creamy burrata paired with roasted seasonal peaches, heirloom tomatoes, fresh basil, aged balsamic reduction, extra virgin olive oil, and grilled artisan bread

Crispy-skinned Atlantic salmon served atop creamy Parmesan risotto with grilled asparagus, finished with a velvety lemon beurre blanc and fresh herbs

Rich vanilla bean custard topped with a crisp brûléed sugar crust, complemented by fresh berries and a delicate almond tuile