Chef Jeremy Enriquez

Black Truffle, Green Tea Gel, Beetroot Chips

Fresh Pasta Ravioli, Local Scampi, Butter Nduja Crema

Crispy Skin Chilean Sea bass Brown Thyme Butter, Wild Rice Pilaf, Provencal Tomato Sauce with Olive and Caper, Green Asparagus Tuile, Petite Seasonal Vegetable

Marble Japanese A5 Wagyu Filet Mignon, Dashi Gel, Farmers Market Carrot Purée, Beef Demi-Glace, Shaved Aged Parmesan Tuile, Shiitake Sauteed Mushroom

Almond & Caviar Almond Cream, Insert Caramel, Chocolate Dacquoise , Royal Ossetra Caviar, Sweet Caramel Pop-Corn

Seasonal Beets Panna Cotta, 
Norvegian Smoked Salmon, Paddlefish Caviar, Almond Tuile

Truffle Crème Brulée, 
Lobster Consommé & Shaved Celery Roots

Tuna Carpaccio, 
Crunchy Asian Winter Vegetable, Yuzu & Ginger Gel

Twice Baked Comte Cheese Soufflé
, Parmesan and Porcini Cream

Ash Leek Halibut Steak, 
Sweet Potato Frite, 
Leek Emulsion, Yuzu Avocado Caper Mousse

Seared Chicken breast, Truffle Parsnip Mousseline, Kale Pesto Truffle Chicken Jus

Poached Tenderloins of Lamb in Beer Consommé, Brussels Sprouts Choucroute, Honey Mustard Popcorn, Sage & Jerez Jus

Chervil Parsley Green Risotto, 
Braised Trumpet Royale & Cipollini Onions 
Comte Emulsion & Crispy Garlic

Banana Sorbet Chocolat Crémeux Candied Orange Financier

Kiwi Sous-Vide with Sencha Tea, Roasted Jalapeño Kiwi Marmelade Frangipane Style Cream, Sliced Toast Almond

Key Lime Tiramisu Manuka Honey Tiramisu Cream, Italian Ladyfinger

Poached Apple in Sauterne Wine, Vanilla Mascarpone Cream, Salted Caramel Dulce Hazelnut Sablee

Antipasti Italian Style inclusive of 3 types of your choice of cured meat, 3 types of your choice of cheese, accompanied by grapes/berries/jam, stuffed peppers, and assorted olives

Fennel Salad, Wild Arugula, Fresh Gorgonzola, Blood Orange Vinaigrette Dressing & Crushed Walnuts

Caprese Salad, Heirloom Tomatoes, Stracciatella, Basil Pesto & Reduced Aged Balsamic Glaze

Prosciutto Di Parma Bruschetta
, Poached Black Mission Fig, Ricotta Cheese

Porcini Mushroom & Asparagus Risotto

Classic Chicken Piccata, Lemon, Caper, White Wine Sauce with Romano Polenta

Grilled Whole Bronzino, Lemon, Herbs, Olive Oil, White Rice

Spaghetti alle Vongole, Clams, Garlic, White Wine, Crushed Red Pepper, Parsley

Eggplant Parmesan, Marinara Sauce, Mozzarella,, Basil

Strawberry & Rhubarb Panna cotta , Crème Anglais, Berries

Chef's Favorite Original Tiramisu for two or more

Classic Cannoli

Provencal Herbs Goat Cheese, Sun Dried Tomato, Basil Pesto, Puff Pastry

Orange Scented Red Snapper Escabeche, Carrots Confit, Tomato Provencal, Croutons

Japanese Grilled Eggplant, Babaganoush with Tahini Cream, Eggplant Chips

South of France Beef Daube Vol-au-Vent, Yellow Carrot, Sun Dried Tomato, Rosemary Crumble

Atlantic Salmon Crudo Tartare, Avocado, BiColor Toasted Sesame Seed,
 Menton Lemon & Wasabi Dressing

Heirloom Tomatoes, Stracciatella, Basil Pesto & Reduced Aged Balsamic Glaze

Wild Mushroom Parmesan Risotto

Braised Beef Cheeks, Parmesan Polenta, Seasonal Roasted Root Vegetables, Parsley Beef Red Wine Sauce

Shawarma Spiced Grilled Chicken, Fattoush Salad, Toasted Pita Bread, Mixed Green, Cucumber, Radishes Tomato, Mint and Lemon-Pomegranate Dressing , Tzaziki Sauce

Seared Duck Breast, Honey Rosemary Glaze, Purple Sweet Potatoes Gnocchi, Glazed Mini Onions, Balsamic Cherry Vinegar Reductions

Flourless Chocolate Cake with Chocolate Glaze

Chef's Favorite Original Tiramisu

Individual Molten Lava Cake with Quenelle of Vanilla Ice Cream

Assorted Macarons

Lemon Olive Oil Cake, Local Seasonal Berries

Green & White Asparagus Grilled with Citrus & Herbs Dressing

Bacalao Cake, Green Aioli, Garlic Crisp

Savory Flan, Spring Vegetable Julienne & Veal Consommé, Shiitake Foam

Eggplant Japanese Grilled Eggplant, Babaganoush, Tahini Cream, Eggplant Chips

Provencal Herbs Goat Cheese, Sun Dried Tomato Tart, Basil Pesto

Braised Beef Cheeks, Parmesan Polenta, Roasted Root Vegetables, Beef Jus

Chef’s Special Risotto (Mushroom, Vegetable, Meat or Fish option available upon request and availability)

Chicken Shawarma Spiced Grilled Chicken, Fattoush ( Toasted Pita Bread, Mixed Green, Cucumber, Radishes Tomato, Mint and Lemon-Pomegranate Dressing ) , Tzaziki Sauce

Arctic Char Steamed, Cauliflower Purée , Sesame Tuile,
 Wasabi Yuzu Dressing

Chef's Favorite Original Tiramisu

Flourless Chocolate Cake with Chocolate Glaze

Strawberry & Rhubarb Panna cotta , Hibiscus Crème Anglais, Basil Crumble

Guacamole and Salsa Bar: traditional guacamole with avocado, tomato, onion, cilantro, and lime, as well as roasted tomato salsa, mango salsa, and pineapple salsa. Serve with tortilla chips and crispy plantain chips

Mini Quesadillas: Prepare mini quesadillas filled with a combination of cheese, shredded chicken, and sautéed vegetables. Serve with sour cream, salsa, and fresh lime wedges for squeezing

Ceviche Tostadas: Serve crispy tostadas topped with zesty ceviche made with diced fish or shrimp, lime juice, diced tomatoes, onions, cilantro, and jalapeños. Garnish with avocado slices and a sprinkle of Tajín seasoning

Carne Asada Tacos: Grilled marinated steak served in warm corn tortillas with fresh cilantro, diced onions, and a squeeze of lime. Offer a variety of toppings such as salsa verde, pico de gallo, and sliced radishes

Shrimp Fajitas: Sautéed shrimp with bell peppers and onions, seasoned with fajita spices and served with warm flour tortillas. Accompany with toppings such as guacamole, sour cream, shredded cheese, and pickled jalapeños

Vegetarian Enchiladas: Roasted vegetable enchiladas filled with a mixture of grilled zucchini, bell peppers, onions, and corn, topped with enchilada sauce and melted cheese. Serve with Mexican rice and refried black beans

Churro Ice Cream Sandwiches: Crispy churros filled with creamy vanilla ice cream and rolled in cinnamon sugar. Serve with a drizzle of chocolate sauce and caramel sauce

Tres Leches Cake: A moist sponge cake soaked in three types of milk (evaporated milk, sweetened condensed milk, and heavy cream), topped with whipped cream and fresh berries

Margarita Cupcakes: Tequila-infused cupcakes topped with tangy lime frosting and a sprinkle of coarse salt. Garnish with lime zest and a small lime wedge on the side

Dorade Carpaccio, Tri-Citrus Vinaigrette, Texture of Radishes, Oak Leaf Lettuce Gel, Guanaja Chocolate Zest

Atlantic Salmon Crudo Tartare, Avocado, BiColor Toasted Sesame Seed,
 Yuzu Dressing

Seared Yellowfin Tuna
, Bok Choy, Hon Shimeji, Sun Dried Tomatoes, Grilled Cipollini, Green Asparagus
, Ginger Scallion Dressing

Yellowfin Tuna, Fennel Dill Salad, Lime Confit, Trout Roe, Labneh, Cucumber

Crispy Skin Chilean Sea Bass, Wild Rice Pilaf, Provencal Tomato Sauce with Olive and Caper, Sautéed Petit Vegetables

Atlantic Salmon Pan Seared, Cauliflower Purée ,
 Wasabi Yuzu Beurre Blanc

Pan Seared Chilean Sea Bass, Tian of Grilled Summer Market Vegetables, Orange & Lemon Confit Beurre Blanc, Pine Nut

Quiche Lorraine

French Onion Soup

Niçoise salad, Seared Tuna , Haricot Verts, Cherry Tomato, Hard Boiled Egg, Olives, Balsamic and Anchovy Dressing

Beef Tartare

Bouchée à la reine

Cheese Soufflé

Beef Bourguignon

Blanquette of Veal

Sole Meunière

Cod & Mash Potatoes

Grass-fed Beef Steak Black Pepper Sauce, French Fries

Steak, Sauce Bearnaise, Garden Vegetables

Chicken Chasseur

Coq au Vin

Duck Magret à l’orange

Flan Parisien

Souffle Grand Marnier

Crêpes with sides

Choux with Pastry Cream (Vanilla, Chocolat, Berries)

Apple Tart Alsacienne

Bourdaloue Pear Tart

Lemon Meringue Tart

Mille-Feuilles