Chef Jimmy Matiz

(Included) Amuse Bouche ~ Chef Curated Seasonal dish

Hamachi Crudo ~ Avocado cream, fermented pepper-citrus vinaigrette, puffed quinoa, chive oil

Tuna Tartare ~ Crispy sushi rice base, tuna tartare mixed in yuzu kosho mayo, finished with furikake and chili threads

“The Caesar” ~ House herb Caesar dressing, crispy capers, garlic parmigiano crumble, burnt lemon

Orchard Fruit (VGF) ~ Seasonal fruit, tomato pepper relish, candied pistachio, Aleppo drizzle

Straciatella & Squash ~ Spiced roasted squash, creamy italian cheese, brown butter honey, marcona crumble, lemon zest, olive oil

Ricotta Agnolotti ~ House fresh pasta, citrus ricotta filling, truffle-thyme cream, lemon zest, aged sheep’s milk cheese

Crab Arancini ~ Golden risotto bites with sweet crab, shrimp bisque reduction, lemon aioli, seasonal crisps

Porcini Velouté (V,GF) ~ Silky porcini mushroom soup, brown butter mushrooms, chive oil, crispy wild rice

Filet Mignon - Black garlic marinated prime filet, truffle potato mousseline, crispy shallots, sauce trio

Roasted Duck Breast - Crispy Maple Duck farms duck breast, wild rice pilaf, caramelized shallot–red wine jus, seasonal fruit mostarda

Roasted Chicken - Roasted pasture-raised chicken, preserved lemon jus, pistachio streusel, seasonal vegetables

Catch of the Day - Seasonal white fish fillet, tarragon cream sauce, saffron couscous, herb salad, pine nuts

Eggplant (V/GF) - Crispy breaded eggplant, citrus–honey glaze, whipped orange labneh, toasted pistachio, fresh herbs

Basil Panna Cotta - Silky basil panna cotta, seasonal berry compote, pistachio praline, mascarpone chantilly

Thousand Layer Crêpe Cake - White Chocolate-Creme Fraiche filling, Vanilla Chantilly, Berry coulis, 24K gold

Espresso Caramel Torte - Chocolate sponge, espresso buttercream, caramel, cocoa nib crunch, sea salt

Coconut & Mango Verrine (V/GF) - Coconut cream, mango compote, toasted coconut, almond crumble, lime zest

(Included) Two varieties of Hors D'oeuvres to be passed around as guests arrive

(Included) Amuse Bouche ~ Chef Curated Seasonal dish

Hamachi Crudo ~ Avocado cream, fermented pepper-citrus vinaigrette, puffed quinoa, chive oil

Tuna Tartare ~ Crispy sushi rice base, tuna tartare mixed in yuzu kosho mayo, finished with furikake and chili threads

“The Caesar” ~ House herb Caesar dressing, crispy capers, garlic parmigiano crumble, burnt lemon

Orchard Fruit (VGF) ~ Seasonal fruit, tomato pepper relish, candied pistachio, Aleppo drizzle

Straciatella & Squash ~ Spiced roasted squash, creamy italian cheese, brown butter honey, marcona crumble, lemon zest, olive oil

Ricotta Agnolotti ~ House fresh pasta, citrus ricotta filling, truffle-thyme cream, lemon zest, aged sheep’s milk cheese

Crab Arancini ~ Golden risotto bites with sweet crab, shrimp bisque reduction, lemon aioli, seasonal crisps

Porcini Velouté (V,GF) ~ Silky porcini mushroom soup, brown butter mushrooms, chive oil, crispy wild rice

(included) Palate cleanser - Blood orange and campari sorbet topped with prosecco and raspberry gelèe

Filet Mignon - Black garlic marinated prime filet, truffle potato mousseline, crispy shallots, sauce trio

Roasted Duck Breast - Crispy Maple Duck farms duck breast, wild rice pilaf, caramelized shallot–red wine jus, seasonal fruit mostarda

Roasted Chicken - Roasted pasture-raised chicken, preserved lemon jus, pistachio streusel, seasonal vegetables

Catch of the Day - Seasonal white fish fillet, tarragon cream sauce, saffron couscous, herb salad, pine nuts

Eggplant (V/GF) - Crispy breaded eggplant, citrus–honey glaze, whipped orange labneh, toasted pistachio, fresh herbs

Basil Panna Cotta - Silky basil panna cotta, seasonal berry compote, pistachio praline, mascarpone chantilly

Thousand Layer Crêpe Cake - White Chocolate-Creme Fraiche filling, Vanilla Chantilly, Berry coulis, 24K gold

Espresso Caramel Torte - Chocolate sponge, espresso buttercream, caramel, cocoa nib crunch, sea salt

Coconut & Mango Verrine (V/GF) - Coconut cream, mango compote, toasted coconut, almond crumble, lime zest

Amuse Bouche ~ Chef Curated Seasonal dish

Hamachi Crudo ~ Avocado cream, fermented pepper-citrus vinaigrette, puffed quinoa, chive oil

Tuna Tartare ~ Crispy sushi rice base, tuna tartare mixed in yuzu kosho mayo, finished with furikake and chili threads

“The Caesar” ~ House herb Caesar dressing, crispy capers, garlic parmigiano crumble, burnt lemon

Seasonal Salad ~ Lettuces and charred fruit, whipped burrata, Aleppo-Honey Vinaigrette, candied sunflower

Orchard Fruit (VGF) ~ Seasonal fruit, tomato pepper relish, candied pistachio, Aleppo drizzle

Straciatella & Squash ~ Spiced roasted squash, creamy italian cheese, brown butter honey, marcona crumble, lemon zest, olive oil

Ricotta Agnolotti ~ House fresh pasta, citrus ricotta filling, truffle-thyme cream, lemon zest, aged sheep’s milk cheese

Crab Arancini ~ Golden risotto bites with sweet crab, shrimp bisque reduction, lemon aioli, seasonal crisps

Porcini Velouté (V,GF) ~ Silky porcini mushroom soup, brown butter mushrooms, chive oil, crispy wild rice

Filet Mignon - Black garlic marinated prime filet, truffle potato mousseline, crispy shallots, sauce trio

Roasted Duck Breast - Crispy Maple Duck farms duck breast, wild rice pilaf, caramelized shallot–red wine jus, seasonal fruit mostarda

Duck Breast ~ Smoked pear, marsala shallots, potato croquette, mulberry duck jus

Roasted Chicken - Roasted pasture-raised chicken, preserved lemon jus, pistachio streusel, seasonal vegetables

Catch of the Day - Seasonal white fish fillet, tarragon cream sauce, saffron couscous, herb salad, pine nuts

Eggplant (V/GF) - Crispy breaded eggplant, citrus–honey glaze, whipped orange labneh, toasted pistachio, fresh herbs

Basil Panna Cotta - Silky basil panna cotta, seasonal berry compote, pistachio praline, mascarpone chantilly

Thousand Layer Crêpe Cake - White Chocolate-Creme Fraiche filling, Vanilla Chantilly, Berry coulis, 24K gold

Espresso Caramel Torte - Chocolate sponge, espresso buttercream, caramel, cocoa nib crunch, sea salt

Coconut & Mango Verrine (V/GF) - Coconut cream, mango compote, toasted coconut, almond crumble, lime zest

(Optional) Luxury Experience Package per guest: Includes all tableware such as chargers, plates, silverware, water and wine glasses, linen napkins and napkin rings, custom printed menus

Amuse Bouche ~ Surprise Chef Curated Seasonal dish

Hamachi Crudo ~ Avocado cream, fermented pepper-citrus vinaigrette, puffed quinoa, chive oil

Tuna Tartare ~ Crispy sushi rice base, tuna tartare mixed in yuzu kosho mayo, finished with furikake and chili threads

“The Caesar” ~ House herb Caesar dressing, crispy capers, garlic parmigiano crumble, burnt lemon

Orchard Fruit (VGF) ~ Seasonal fruit, tomato pepper relish, candied pistachio, Aleppo drizzle

Straciatella & Squash ~ Spiced roasted squash, creamy italian cheese, brown butter honey, marcona crumble, lemon zest, olive oil

Ricotta Agnolotti ~ House fresh pasta, citrus ricotta filling, truffle-thyme cream, lemon zest, aged sheep’s milk cheese

Crab Arancini ~ Golden risotto bites with sweet crab, shrimp bisque reduction, lemon aioli, seasonal crisps

Porcini Velouté (V,GF) ~ Silky porcini mushroom soup, brown butter mushrooms, chive oil, crispy wild rice

Filet Mignon - Black garlic marinated prime filet, truffle potato mousseline, crispy shallots, sauce trio

Roasted Duck Breast - Crispy Maple Duck farms duck breast, wild rice pilaf, caramelized shallot–red wine jus, seasonal fruit mostarda

Roasted Chicken - Roasted pasture-raised chicken, preserved lemon jus, pistachio streusel, seasonal vegetables

Catch of the Day - Seasonal white fish fillet, tarragon cream sauce, saffron couscous, herb salad, pine nuts

Eggplant (V/GF) - Crispy breaded eggplant, citrus–honey glaze, whipped orange labneh, toasted pistachio, fresh herbs

Basil Panna Cotta - Silky basil panna cotta, seasonal berry compote, pistachio praline, mascarpone chantilly

Thousand Layer Crêpe Cake - White Chocolate-Creme Fraiche filling, Vanilla Chantilly, Berry coulis, 24K gold

Espresso Caramel Torte - Chocolate sponge, espresso buttercream, caramel, cocoa nib crunch, sea salt

Coconut & Mango Verrine (V/GF) - Coconut cream, mango compote, toasted coconut, almond crumble, lime zest

(Included) Two varieties of Hors D'oeuvres to be passed around as guests arrive

(Included) Amuse Bouche ~ Chef Curated Surprise Seasonal dish

Hamachi Crudo ~ Avocado cream, fermented pepper-citrus vinaigrette, puffed quinoa, chive oil

Tuna Tartare ~ Crispy sushi rice base, tuna tartare mixed in yuzu kosho mayo, finished with furikake and chili threads

“The Caesar” ~ House herb Caesar dressing, crispy capers, garlic parmigiano crumble, burnt lemon

Orchard Fruit (VGF) ~ Seasonal fruit, tomato pepper relish, candied pistachio, Aleppo drizzle

Straciatella & Squash ~ Spiced roasted squash, creamy italian cheese, brown butter honey, marcona crumble, lemon zest, olive oil

Ricotta Agnolotti ~ House fresh pasta, citrus ricotta filling, truffle-thyme cream, lemon zest, aged sheep’s milk cheese

Crab Arancini ~ Golden risotto bites with sweet crab, shrimp bisque reduction, lemon aioli, seasonal crisps

Porcini Velouté (V,GF) ~ Silky porcini mushroom soup, brown butter mushrooms, chive oil, crispy wild rice

(included) Palate cleanser - Blood orange and campari sorbet topped with prosecco and raspberry gelèe

Filet Mignon - Black garlic marinated prime filet, truffle potato mousseline, crispy shallots, sauce trio

Roasted Duck Breast - Crispy Maple Duck farms duck breast, wild rice pilaf, caramelized shallot–red wine jus, seasonal fruit mostarda

Roasted Chicken - Roasted pasture-raised chicken, preserved lemon jus, pistachio streusel, seasonal vegetables

Catch of the Day - Seasonal white fish fillet, tarragon cream sauce, saffron couscous, herb salad, pine nuts

Eggplant (V/GF) - Crispy breaded eggplant, citrus–honey glaze, whipped orange labneh, toasted pistachio, fresh herbs

Basil Panna Cotta - Silky basil panna cotta, seasonal berry compote, pistachio praline, mascarpone chantilly

Thousand Layer Crêpe Cake - White Chocolate-Creme Fraiche filling, Vanilla Chantilly, Berry coulis, 24K gold

Espresso Caramel Torte - Chocolate sponge, espresso buttercream, caramel, cocoa nib crunch, sea salt

Coconut & Mango Verrine (V/GF) - Coconut cream, mango compote, toasted coconut, almond crumble, lime zest

(Optional) Luxury Experience Package per guest: Includes all tableware such as chargers, plates, silverware, water and wine glasses, linen napkins and napkin rings, custom printed menus

(Included) Amuse Bouche ~ Chef Curated Seasonal dish

Hamachi Crudo ~ Avocado cream, fermented pepper-citrus vinaigrette, puffed quinoa, chive oil

Tuna Tartare ~ Crispy sushi rice base, tuna tartare mixed in yuzu kosho mayo, finished with furikake and chili threads

“The Caesar” ~ House herb Caesar dressing, crispy capers, garlic parmigiano crumble, burnt lemon

Orchard Fruit (VGF) ~ Seasonal fruit, tomato pepper relish, candied pistachio, Aleppo drizzle

Straciatella & Squash ~ Spiced roasted squash, creamy italian cheese, brown butter honey, marcona crumble, lemon zest, olive oil

Ricotta Agnolotti ~ House fresh pasta, citrus ricotta filling, truffle-thyme cream, lemon zest, aged sheep’s milk cheese

Crab Arancini ~ Golden risotto bites with sweet crab, shrimp bisque reduction, lemon aioli, seasonal crisps

Porcini Velouté (V,GF) ~ Silky porcini mushroom soup, brown butter mushrooms, chive oil, crispy wild rice

Filet Mignon - Black garlic marinated prime filet, truffle potato mousseline, crispy shallots, sauce trio

Roasted Duck Breast - Crispy Maple Duck farms duck breast, wild rice pilaf, caramelized shallot–red wine jus, seasonal fruit mostarda

Roasted Chicken - Roasted pasture-raised chicken, preserved lemon jus, pistachio streusel, seasonal vegetables

Catch of the Day - Seasonal white fish fillet, tarragon cream sauce, saffron couscous, herb salad, pine nuts

Eggplant (V/GF) - Crispy breaded eggplant, citrus–honey glaze, whipped orange labneh, toasted pistachio, fresh herbs

Basil Panna Cotta - Silky basil panna cotta, seasonal berry compote, pistachio praline, mascarpone chantilly

Thousand Layer Crêpe Cake - White Chocolate-Creme Fraiche filling, Vanilla Chantilly, Berry coulis, 24K gold

Espresso Caramel Torte - Chocolate sponge, espresso buttercream, caramel, cocoa nib crunch, sea salt

Coconut & Mango Verrine (V/GF) - Coconut cream, mango compote, toasted coconut, almond crumble, lime zest

(Included) Amuse Bouche ~ Chef Curated Seasonal dish

Seasonal Harvest Salad ~ Citrus supremes, shaved rainbow carrots, candied pistachios, whipped goat cheese, champagne and vanilla bean vinaigrette

Cauliflower & Truffle ~ Black truffle oil, crispy pancetta crumble, pickled golden raisins, toasted pine nuts

Smoked Lobster Bisque ~ Heirloom tomato confit, butter-poached lobster tail, basil crème fraîche, Parmigiano-Reggiano tuile

Ricotta & Spinach Agnolotti ~ Brown butter emulsion, crispy sage, preserved lemon, and toasted hazelnuts

Short rib Tagliatelle ~ Black garlic butter, 24-month-aged Parmesan foam, wild mushroom ragout

Chicken Roulade ~ Stuffed with sun-dried tomatoes, spinach, and burrata; served with roasted garlic velouté and crispy shallots

Salmon Sous Vide ~ Sweet corn purée, charred scallions, preserved lemon, and smoked almond dust

NY Strip ~ Black garlic marinated and charred, Celeriac mousseline, roasted rainbow carrots, red wine bordelaise, bone marrow butter

Duck Breast ~ Blackberry-port gastrique, celery root and parsnip purée, roasted Brussels sprout petals, and pistachio dust

Valrhona Chocolate Fondant ~ Salted caramel gelato, espresso anglaise, gold-dusted cocoa nibs, hazelnut brittle

Citrus Olive Oil Cake ~ Lemon curd, honey-roasted seasonal fruit, mascarpone cream, and almond crumble

Crepe Cake - Berry crepe cake, white Chocolate and Rose Petal filling, seasonal berries, berry coulis, chantilly, 24K gold

(Included) Two varieties of Hors D'oeuvres to be passed around as guests arrive

(Included) Bread service ~ Toasted artisanal sourdough with butter trio (Goat, black truffle and Aleppo)

(Included) Complimentary Amuse Bouche ~ Chef Curated Seasonal dish

Salade d'Agrumi ~ Seasonal lettuces with citrus supremes, thyme marinated Mozzarella di Buffala, hazelnut praline, Aleppo and honey vinaigrette

Burrata Caprese ~ Fresh burrata, marinated cherry tomatoes, aged balsamic and rosemary crisp topped with mozzarella mousse and crispy basil

Tartare di Pettine - Scallop crudo dressed with lemon verbena and fennel vinaigrette, sicilian olive oil, finished with fresh asian pear, toasted pistachio and basil buds

Risotto al Funghi ~ Wild mushroom risotto with braised fennel, roasted wild mushrooms, finished with a porcini and black truffle cream (optional shaved truffles as add-on)

Tortellini d'Agnello ~ Fresh house tortellini filled with tomato braised lamb, parsnip cream, toasted pine nuts and sage chips, finished with black garlic and parmesan air

Riggatoni alla Carbonara ~ Traditional carbonara with italian rigatoni, topped with crispy guanciale, black truffle crumble and lemon dressed smoked salmon

(included) Palate cleanser ~ Blood orange and campari sorbet topped with prosecco and raspberry gelèe

Bistecca di Maiale ~ Rosemary roasted pork butt steak with Apple Cider and Brandy Reduction, Sweet Potato and brown butter aired cream and Pickled Shallot Petals, finished with Smoked Hazelnut Crumble and black garlic pork jus

Filleti di pesce ~ Catch of the day sous vide with parmesan and truffle polenta filled croquette and red cabbage in white balsamic, finished with a parsley fumet table-side cream pour

Beef Tagliata ~ Black Garlic-Marinated NY steak over Truffle Potato Mousseline with Seasonal Market Vegetables and a trio of sauces (beef jus, italian chimichurri, bone marrow sabayon)

Frutti di Bosco ~ Berry crepe cake with layered white chocolate-Rose Petal filling, fresh berries, berry coulis, topped with chantilly and 24K gold

Panna Cotta ~ Basil Infused Panna Cotta with Pistachio Nougatine, Vanilla Biscotti Crumble, Whipped Mascarpone, and Citrus Gel

Tiramisu Rotto ~ Deconstructed Tiramisu with whipped mascarpone cream, coffee liqueur soaked chocolate cake, golden almond cookie rocks and a table-side espresso cream pour