Chef Chef Jeremiah

CHEFS BREAD SERVICE Steamed cornbread, chili butter, olive oil, smoked salt

Shrimp ceviche, avocado, lime, tomato, cucumber + crispy tostadas

Mexican street-style corn with green Chile, lime + Cotija served with house-made blue corn tortilla chips

Achiote citrus grilled chicken with charred clementines & smoked pepper orange glaze

Five Hour Smoked Ancho-chili braised short rib with ancho Chile, smoked tomato & oregano

Warm tortillas with chili garlic & caramelized onion oil

Roasted pineapple & black bean salsa

Mexican Rice with roasted corn salsa, Cotija crumbles & cilantro

Warm street churros, chocolate fudge sauce, sea salt caramel & crushed pistachios

Bluefin Tuna Tataki Avocado mousse, watermelon radish, ponzu pearls, sesame crisp

Spot Prawn Raviolo Spring pea purée, champagne beurre blanc, pea tendrils

Wild Alaskan Halibut Fava beans, grilled apricot, brown butter, tarragon

Strawberry & Elderflower Pavlova

Salmon Tataki – Lightly seared salmon with ponzu gel, micro shiso, and crispy lotus root

Chawanmushi Shooter – Silky savory egg custard with dashi, uni, and a drop of yuzu kosho oil

Agedashi Tofu Bite – Crispy tofu cube with tentsuyu glaze, grated daikon, and bonito flakes

Seaweed & Cucumber Sunomono – Wakame, cucumber ribbons, and daikon with sesame-ginger vinaigrette

Miso-roasted Eggplant Salad – Baby greens, miso-glazed nasu, candied walnuts, and pickled myoga

Sashimi Salad – Thinly sliced tuna & yellowtail with mizuna greens, wasabi-soy dressing, and crispy garlic

Miso Black Cod – Caramelized saikyo miso-marinated cod, pickled daikon, and shiso rice

Wagyu Sukiyaki Hotpot – Thin-sliced wagyu, shiitake, napa cabbage, tofu, and shirataki noodles in sukiyaki broth

Vegetarian Chirashi Bowl – Sushi rice topped with tamago, avocado, pickled vegetables, and yuzu-soy dressing

Matcha Mille Crêpe Cake – Layers of delicate crêpes with matcha cream and kinako dust

Black Sesame Panna Cotta – Silky sesame cream with kuromitsu syrup and candied yuzu peel

Mochi Ice Cream Trio – Seasonal rotating flavors such as strawberry, matcha, and yuzu

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

Chefs signature bread service - A selection of three breads served with cultured whipped butters, castelvetrano olive tapenade, cold pressed olive oil, smokey sea salt and fresh garden herbs

Amuse bouche - Carrot and beet carpaccio, pickled radish, toasted nuts, pumpkin seeds and micro greens, walnut dressing

Salad course - chefs selection of tender salad leaves, dressed to perfection with shaved vegetable melange, edible flowers, Champagne dressing and micro greens

Artichoke tempura - vegan buttermilk dressing, nasturtium flowers, basil oil and Smokey leek ash

Poached winter tomatoes - pickled berries, watercress and crispy fried onions

Mushroom medley - crispy oyster mushroom, fondant baby potatoes, and a cremini purée with micro vegetable melange and micro greens

Roasted cauliflower steak, braised puy lentils, dressed micro arugula and shaved fennel with citrus and micro greens

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

Blueberry and tofu cheesecake, micro edible petals dusted with icing sugar

Warm vegan chocolate lava cake with chocolates shards & raspberry gastrique

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

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

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