Chef Julian Gonzalez Cruz

Asparagus wrapped in prosciutto with basil aioli

Chef’s shrimp and garlic crunch house made shumai

Seared tuna sashimi with balsamic pearls on rice cracker with wasabi aioli

Pork belly and beef skewers

Lobster fritters with mint aioli

Butter poached lobster salad with endives, grapes, pickled red onion, and champagne vinaigrette

Butter lettuce with duck pâté, champagne vinaigrette, green grapes, cherry tomatoes, pickled shallots, and croutons

Braised beets with red beet foam, burrata cheese, baby spinach, and balsamic-beet dressing

Avocado terrine with pickled cherry tomatoes, croutons, smoked salmon, onion crisps, and baby arugula

Arugula and prosciutto spanakoppita

Risotto Paella with seafood soirée and roasted red bell pepper sauce

Herb-crusted rack of lamb with potato roll, almond asparagus, and green pepper au jus

Carved Prime NY with steakhouse butter, truffled Hasselback potatoes, and green beans

Braised octopus with green mole, baby potatoes, asparagus, and sweet and sour farro

Pan-seared scallops with cauliflower purée, potato fondant, and truffled baby carrots

Chocolate opera cake

White chocolate and avocado tarts

Mexican cornbread with mezcal-macerated berries and chocolate ice cream

White chocolate crémeux with fresh berries

Albondigas en chipotle-(mexican meatballs in creamy chipotle sauce)

Crispy artichoke hearts with whipped boursin cheese

Asparagus tempura with truffle avocado aioli

Spicy tuna tartare on rice crackers

Butter lettuce with duck patè, champagne vinaigrette, green grapes, cherry tomatoes, pickled shallots and croutons

Braised beets with red beet foam, burrata cheese, baby spinach and balsamic-beet dressing

Butter poached lobster salad with endives, grapes, pickled red onion, and champagne vinaigrette

Shrimp empanadas with herb dipping sauce

Herb crusted rack of lamb with potato roll and herbs, almond asparagus and green pepper au jus

Carved Prime NY with steakhouse butter, truffled hasselback potatoes and green beans

Pan seared scallops with cauliflower puree, potato fondant and truffled baby carrots

Seafood “tanjine style” with cous cous, baby peppers, cherry tomatoes, baby carrots and herbs

Chocolate opera cake

French Macaroons

Matcha sponge cakes with white chocolate and raspberries

Ahi tuna bites

Asparagus wrapped in prosciutto with basil aioli

Bacon wrapped dates with balsamic reduction

Blue crab fritters with truffle tartare sauce

Avocado, beet and fresh mozzarella salad with baby arugula, shaved balsamic, extra virgin olive oil caviar

CAB tenderloin sando with japanese slaw, tomato served on shokupan

Bay scallops in butter with spinach ricotta tortellini, cherry tomatoes, dates and corn coulis

Cheesecake with raspberry sauce

Chef’s Julian Double chocolate cake with creme anglaise and fresh berries

Baked dates stuffed with vegan mozzarella drizzled with agave syrup

Tomato bruschetta on rice cracker

Baked mushrooms in pesto with tomato sauce

Broccoli tempura with soy sauce dipping sauce

Beet and avocado salad with baby greens, cherry tomatoes, balsamic dressing and rosemary GF crisps

Butter lettuce with champagne vinaigrette, green grapes, cherry tomatoes and pickled shallots with dried apricots

Avocado patè with roasted cherry tomatoes, crispy onions, and pickled strawberries with baby arugula in lemon vinaigrette

Beet tartare

Cauliflower steak with sun dried tomato-quinoa tabbuleh, and edamame hummus

Eggplant and english pea lasagna with vegan cheese

Impossible meatball in puttanesca linguini

Risotto a’lla primavera

Chocolate avocado mousse with graham cracker crust and wild California berries

Arroz con leche and fresh berries

Balsamic marinated roasted strawberries with almond based yogurt, pistachios and Edelflower honey

Dungeness crab ceviche on cucumber coin

Blue fin tuna tataki- seared and then thin slice tuna served with jalapeño, mango, cilantro, passion fruit-coconut leche de tigre with rice crackers

Oyster tasting (6 oysters pp) served with habanero mignonette and lemon

Endive cesar salad - a unique chef vision

Carved tomahawk steak served with baby potato confit, asparagus and red wine sauce

Flourless chocolate cake with raspberry sauce

A flavor duet- chocolate mousse, pipe cremè patissiere, fresh berries and GF sponge cake

Bacon wrapped dates stuffed with blue cheese and drizzled with SoCal honey

Dungeness crab ceviche in cucumber shots

Hand cut beet carpaccio with arugula salad, capers, lemon-truffle dressing and pistachios

Halibut tiradito with cherry tomatoes, leche de Tigre sauce, red onion, Peruvian choclo

Seared tuna tacos- jicama shell, avocado salad, sesame candy and jalapeño gastrique

Shaved salad roll. Beet, cucumber, jicama, goat cheese topped with watercress and baby kale, pistachios and balsamic dressing

Surf and turf- merlot braised short rib and patagonia pink prawns served over creamy mash potatoes and asparagus

Carved Prime NY & lobster with steakhouse butter, truffled hasselback potatoes and green beans

Carved rib eye & blue crab Oscar with sweet potato puree and sautéed green beans

Flourless chocolate cake with raspberry sauce

Wild berries and Skyr with GF chocolate sponge cake, chocolate sauce and edible flowers

Baked mushrooms in pesto with tomato sauce

Black tomato Bruscheta

Croquetas de jamon (crispy potato and ham Spanish croquettes)

Date rumaki- filled with blue cheese and wrapped in bacon

Asparagus wrapped in prosciutto with basil aioli

Butter lettuce with duck pâté, champagne vinaigrette, green grapes, cherry tomatoes, pickled shallots, and croutons

Burrata and heirloom tomato caprece with baby greens, basil oil and balsamic reduction

Baked brie with wild greens salad, strawberries, sliced almonds and champagne vinaigrette

Gnocchi with a light truffle cheese sauce topped with toasted pistachios and local honey

Grass fed Lamb chops with roasted baby potatoes, green beans with almonds finished with Sonoma red wine sauce

Chicken stuffed with mozzarella and spinach served with ricotta tortellini, asparagus and creamy english pea sauce

Asparagus & medjool date in mushroom risotto with roasted salmon and tomato short sauce

Pistachio crusted halibut served with saffron risotto, asparagus, cherry tomato and citrus beurre blanc

Chocolate molten lava cake with vanilla Ice cream and fresh berries

Torta di mela (apple tart) with caramel sauce

Tiramisu cake with chocolate sauce

Cucumber topped with smoked salmon mousse

Shrimp skewers in garlic, parsley, and lemon

Smoked oyster mousse on ritz cracker

Goat cheese stuffed baked mushroom on basil pesto

Salmon tartare with crispy capers, lemon aioli, heirloom tomato, crispy onions, parsley, and basil oil. Served with brioche toast points

Basil gnocchi with tomato sauce

Crispy brie. Cheese with frisse lettuce, baby heirloom tomato, radish and herb vinaigrette

Blue crab and English pea penne in a creamy tomato sauce with parmesan cheese

Seafood and saffron risotto with tomato cream sauce

California Seabass served with cherry tomatoes, ricotta-tortellini and sweet corn puree

Asparagus & medjool date in mushroom risotto with roasted salmon and tomato short sauce

Red fruit rustic tart with vanilla icecream

Mini profiteroles with chocolate sauce and berries

Biscotti covered with chocolate