Chef Jeremiah Michael

Signature grazing board - selection of soft & hard cheese, Italian cold cuts, marinated olives, assorted crackers and breads, dried fruits, nuts, jams & preserves, strawberries, grapes & edible flowers

Warm crab & spinach artichoke dip served with toasted flatbreads

Smoked salmon and whipped scallion cream cheese vol au vent, creamy shallot sauce

Warm baked brie with raspberry sauce, assorted crackers, arugula and candied pecans

Champagne fondue, assorted dippers including homage bread, assorted vegetables and cured meats

Chilled poached Maine lobster, Scallop crudo, salmon roe, shelled clams, shelled oysters with champagne vinaigrette, chilled shrimp SQ +$35 per guest

Grass fed bone in ribeye, roasted garlic potato puree, sautéed asparagus with wild mushrooms, beef jus & micro greens

Miso black cod, buttery black rice, sautéed garlic bok choy, roasted garlic aioli crispy garlic, micro greens

Pan seared Misty Knowles farm organic chicken breast, caramelized shallot puree, sautéed vegetable medley, roasted chicken jus, micro greens

Seafood ravioli, Parsley butter cream, wild salmon roe, micro greens & edible flowers

Classic vanilla brûlée, rosemary shortbread cookie assorted micro fruit salad, edible rose petals

Chocolate fondue, organic strawberries, vanilla short bread, giant pretzels, marshmallows and fruit skewers

Coconut panna cotta, mixed berry compote, homemade honeycomb, rose petals

Chocolate mouse martinis, chocolate pretzel cigars, whipped vanilla fresh cream micro fruit salad, edible flowers

Heirloom tomato, baby bocconcini & basil salad with dressed Italian greens and ciabatta crouton (vegetarian)

Antipasta salad -savory Italian charcuterie, fresh tomatoes, crisp and spicy pickles, briny olives, tangy artichoke hearts, and creamy cheeses

Italian meatball soup (chicken) with a rich roasted chicken broth, micro winter veg, chopped escarole and fresh parmigiana region

Brasato al Barolo - slow cooked beef braised in barolo wine, roasted garlic and herb creamy polenta and sautéed heirloom carrots with brown butter and basil

Spicy prawn and crab pappardelle, shallots garlic and white wine, crab & jumbo shrimp, slow roasted tomato's, Calabrian chili's and fresh herbs

Baked Eggplant and Winter Greens Parmigiana, Layers of roasted eggplant, Swiss chard (or cavolo nero), and ricotta, baked with a San Marzano tomato-basil sauce and topped with Parmigiano-Reggiano

Pan seared branzino, lemon & saffron risotto, grilled Cauliflower with pesto and golden raisins, micro green salad with charred lemon

Buttermilk panna cotta, berry compote, chocolate praline & edible flowers

Butterscotch budino, whipped maple cream & flaky sea salt

Hazelnut affogato, hazelnut coffee, vanilla ice cream & Coffeys syrup

Seeded Sourdough Boules – from a local bakery, served warm and sliced thick

Rosemary Focaccia – drizzled with California olive oil and sea salt

Heirloom Cornbread Mini Loaves – with cultured honey butter

Accompaniments: Whipped Strauss Creamery butter, roasted garlic olive oil, Meyer lemon & herb compound butter

Tomato & Burrata Caprese With basil oil, aged balsamic, and wild arugula microgreens

Dungeness Crab & Avocado Salad Cups In little gem lettuce, with citrus vinaigrette and pink peppercorns

Grilled Stone Fruit & Prosciutto Crostini Whipped ricotta, mint, and wildflower honey drizzle

Herb-Crusted Prime Beef Tenderloin (carving station) With rosemary sea salt, cracked pepper crust, and horseradish crème fraîche

Lemon-Thyme Roasted Mary’s Organic Chicken Served with confit garlic, preserved lemon, and roasted shallots

Seared Local Halibut with Citrus Beurre Blanc Finished with fennel pollen, capers, and micro herbs

Shallot Jus – rich reduction of Napa Valley cabernet and veal stock

Meyer Lemon Beurre Blanc – creamy, bright, and perfect with chicken or fish

Charred Broccolini with Chili Crisp & Toasted Almonds

Honey-Glazed Heirloom Carrots with Cumin & Mint Yogurt Drizzle

Roasted Cauliflower with Golden Raisins, Capers & Pine Nuts

Truffle-Parmesan Whipped Yukon Potatoes lyonaisse

Wild Mushroom & Farro “Risotto” with Herbs

Grilled Corn & Baby Leek Polenta Cake with Parmigiano Reggiano

California Citrus Olive Oil Cake Bites – with mascarpone cream and candied orange zest

Bittersweet Chocolate Pot de Crème – topped with sea salt and espresso chantilly

Seasonal Farmers Market Fruit Tartlets – buttery crust with vanilla bean pastry cream and glazed fruit

Heirloom tomato, baby bocconcini & basil salad with dressed Italian greens and ciabatta crouton (vegetarian)

Antipasta salad -savory Italian charcuterie, fresh tomatoes, crisp and spicy pickles, briny olives, tangy artichoke hearts, and creamy cheeses

Italian meatball soup (chicken) with a rich roasted chicken broth, micro winter veg, chopped escarole and fresh parmigiana region

Brasato al Barolo - slow cooked beef braised in barolo wine, roasted garlic and herb creamy polenta and sautéed heirloom carrots with brown butter and basil

Spicy prawn and crab pappardelle, shallots garlic and white wine, crab & jumbo shrimp, slow roasted tomato's, Calabrian chili's and fresh herbs

Baked Eggplant and Winter Greens Parmigiana, Layers of roasted eggplant, Swiss chard (or cavolo nero), and ricotta, baked with a San Marzano tomato-basil sauce and topped with Parmigiano-Reggiano

Pan seared branzino, lemon & saffron risotto, grilled Cauliflower with pesto and golden raisins, micro green salad with charred lemon

Buttermilk panna cotta, berry compote, chocolate praline & edible flowers

Butterscotch budino, whipped maple cream & flaky sea salt

Hazelnut affogato, hazelnut coffee, vanilla ice cream & Coffeys syrup

French Onion Soup – Slow-caramelized onions, beef broth, toasted baguette, and melted Gruyère cheese

Salade Lyonnaise – Frisée lettuce, crispy bacon lardons, poached egg, Dijon vinaigrette

Warm Goat Cheese Tart (V) – Flaky pastry, herbed chèvre, baby greens, and honey-thyme drizzle

Coq au Vin – Braised chicken with red wine, pearl onions, mushrooms, and lardons served with cream style mashed potatoes and sautéed haricot vert

Steak Frites – Grilled flat iron steak, herb butter, and crispy pommes frites with a cognac peppercorn sauce

Pan-roasted salmon served over warm French green lentils with mirepoix, Dijon vinaigrette, and crispy pancetta

Ratatouille Provençale (V, GF) Stewed eggplant, zucchini, bell peppers, and tomatoes with herbs de Provence and a drizzle of basil oil and a dressed watercress salad

Crème Brûlée – Classic vanilla bean custard with caramelized sugar crust

Bittersweet Chocolate Pot de Crème – topped with sea salt and espresso chantilly

Tarte Tatin – Caramelized apple tart served warm with vanilla ice cream

Lemon Madeleines (V) – Soft lemon-scented sponge cakes with powdered sugar, lemon mousse and wild raspberries

Amuse-Bouche • Osetra Caviar on Crispy Potato – Crème fraîche, chive, gold leaf

Lobster Bisque – Cognac cream, butter-poached claw

Beef Carpaccio – Black truffle aioli, shaved Parmesan, arugula, caperberry

Charred Asparagus Salad – Poached egg, lemon vinaigrette, pecorino (vegetarian)

8oz Center-Cut Filet Mignon – Potato purée, bordelaise, crispy leeks

Miso-Glazed Chilean Sea Bass – Forbidden rice, ginger beurre blanc

Wild Mushroom Risotto – Black garlic, shaved truffle, Parmesan crisp (vegetarian)

Flourless Chocolate Cake – Espresso ganache, sea salt, vanilla bean gelato

Baked Alaska – Toasted meringue, bourbon ice cream, cherry compote

Burnt Basque Cheesecake with Salted Caramel Rustic and creamy with a caramelized top, served with warm salted caramel and toasted pecans

Chilled Gazpacho Shot with Smoked Paprika Oil A smooth, refreshing tomato and cucumber gazpacho served in a shot glass, drizzled with olive oil infused with smoked Spanish paprika and garnished with microgreens

Setas al Ajillo Sautéed wild mushrooms with garlic, parsley, and sherry vinegar served on grilled sourdough

Boquerones en Vinagre White anchovies marinated in vinegar, garlic, and parsley, served with thin potato crisps

Chorizo a la Sidra Spicy Spanish chorizo poached in Asturian cider, served hot in its own reduction

Tortilla Española with Caramelized Onions Classic Spanish potato and egg omelet with a sweet onion twist. Served with aioli

Pulpo a la Gallega Tender octopus on sliced potatoes, seasoned with pimentón, sea salt, and olive oil

Albóndigas en Salsa de Almendras Spanish meatballs in a creamy almond and saffron sauce

Ensalada de Tomate Heirloom con Queso de Cabra Heirloom tomatoes, whipped goat cheese, pickled shallots, and basil oil

Tostadas de Atún Marinado Seared marinated tuna on crisp toast with olive tapenade and micro arugula

Pollo al Ajillo con Romero Garlic and rosemary chicken bites pan-fried in olive oil with white wine reduction

Churros con Chocolate Caliente Golden fried churros dusted with cinnamon sugar and served with thick, rich Spanish hot chocolate

Ngiri Flight - Chefs selection of premium cuts (toro, madai & amoebi)

Hamachi Crudo - Yuzu kosho, Shiso oil, crispy shallots

Miso Glazed Eggplant - White miso glaze, sesame & scallion

Seasonal Oysters - Ponzu Gelee, tobiko, micro Greens

Seared A5 Wagyu - Truffle daikon puree, Sancho pepper jus

Miso Black Cod - Yuzu emulsion, charred baby boy boy & black rice

Robata crispy duck breast - Sweet soy glaze, pickled plum, crispy leeks

Umeboshi pavlova - Crisp meringue, plum compote, yuzu cream and shies micro greens

Sakura panna Cotta - Sake tart cherries & lychee gel

Matcha cheesecake - Black sesame crumble, yuzu syrup & whipped cream