Chef Julian Gonzalez Cruz

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

Burrata and prosciutto toasts

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- pink shrimp sauteed with garlic and parsley and bind together with white wine and cream cheese. Masa dough filled with the filling and fried to golden. Served with an avocado dressing, over refried beans and finish with cotija cheese

Dungeness crab ceviche salad- local Dungeness crab tossed in a cilantro-lime dressing with jalapeño, tomato, red onion, served on toasted thin brioche and finished with avocado mousse and micro greens

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

Halibut and prawn wrapped in zucchini served with creamy truffle mash potatoes and lemon-basil beurre blanc

Atlantic salmon with english pea puree, ricotta-spinach tortellini, cherry tomatoes

King crab and english pea creamy pasta penne

Matcha sponge cakes with white chocolate and raspberries

Chocolate molten lava cake with vanilla Ice cream and fresh berries

Bread pudding with caramel sauce and vanilla Ice cream

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 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

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

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

Shrimp empanadas

Branzino tiradito

Mexican seafood soup

Tuna ceviche tostadas

Sopes de tinga de pollo

Tacos: barbacoa, carnitas and guajillo pepper mushrooms

Chicken mole with Mexican rice and asparagus

Salmon Veracruz style with roasted potatoes

Pork tenderloin in salsa verde with refried beans and green beans

Carved NY steak served with cuitlacoche sauce (Mexican truffle) chayote squash and potato pavè

Lobster tail with pistachio green mole served with roasted potatoes and sautéed cherry tomatoes

Chocolate cake with tequila macerated berries and vanilla Ice cream

3 leches cake

Mexican rice pudding (nuts, cinnamon and pineapple) with fresh berries

Smoked salmon open face sandwich

Fruit and chia parfait

Heirloom tomato and fresh mozzarella caprece

Chef’s quiche

Cinnamon french toast

Avocado french toast crumpets

Breakfast potatoes

Bacon

Petit fours

Alfajores (dulce de leche and coconut cookie sandwich)