Chef Katrina Karan Katrina Karan

Crispy Brussels Sprouts with Feta & Lemon Golden Brussels sprouts finished with crumbled feta, oregano, and lemon zest

Traditional Greek Salad (Horiatiki) Tomatoes, cucumber, red onion, Kalamata olives, bell pepper, and feta with Greek olive oil and oregano. Tabbouleh (Greek-Style with Herbs & Lemon) Parsley, mint, tomato, lemon, olive oil, and fine bulgur

Burrata with Roasted Figs & Pistachio Dust: Serve the burrata atop a bed of figs, pistachio dust, balsamic pearls

Crispy Cauliflower Bites – bell pepper roasted aioli , tzatziki

Spanakopita Flaky phyllo pastry filled with spinach, feta, herbs, and dill

Grilled Pita with Spreads; Warm pita served with hummus, tzatziki, and baba ganoush

Pantzarosalata (Beet Salad) Roasted beets with olive oil, garlic, and feta

Falafel with Tahini & Pickled Vegetables

Baba Ganoush Smoky eggplant dip with tahini and olive oil

Ahi Tuna Bites: Fresh ahi tuna diced and mixed with avocado,shallots, bellpepper, and mayo, on top of pita chip

Herb-marinated lamb skewers with mint yogurt sauce

Grilled Octopus (Chtapodi) Charred octopus with olive oil, oregano, and lemon

Keftedes Traditional Greek lamb meatballs with herbs and tomato sauce

Lamb Souvlaki Herb-marinated lamb skewers with mint yogurt sauce

Slow-Roasted Lamb with Lemon & Oregano Served with roasted Greek potatoes

Chicken Souvlaki Plate- Served with lemon rice, tzatziki, and vegetables

Whole Grilled Branzino (Lavraki)- Mediterranean sea bass with olive oil, lemon, and herbs

Grilled Ribeye with Greek Herbs- Finished with olive oil, oregano, and lemon. pickled veggies, greek rice

Grilled lamb chops (Paidakia)- Char-grilled lamb chops finished with olive oil and oregano

Greek Lemon Chicken & Potatoes (Kotopoulo Lemonato)- Traditional oven-roasted chicken with garlic, oregano, and lemon

Moussaka – Layered eggplant, spiced lamb, and béchamel

Grilled Octopus (Chtapodi) – Charred, tender, olive oil finish

Baklava Flaky phyllo layered with walnuts or pistachios and soaked in honey syrup

Galaktoboureko Creamy custard baked in phyllo with citrus syrup

Loukoumades Greek fried dough balls drizzled with honey and cinnamon

Orange Olive Oil cake lemon glazed, fresh lemon juice, and olive oil for a light, zesty dessert

Rizogalo Creamy Greek rice pudding with cinnamon

Dark chocolate Mousse with sea salt, crispy waffer chip

Marin Farmers’ Market Salad – Baby greens, heirloom carrots, radishes, and lemon–honey vinaigrette

Clam Chowder A rich, creamy soup crafted with tender clams, smoky bacon, and hearty chunks of potatoes, all simmered together with fresh herbs and a touch of cream for a comforting,

Sweet Corn & Leek Chowder Sonoma corn, leeks, thyme, light cream or coconut milk

Roasted Beet & Citrus Salad golden beets, orange, herbs, pistachio

Burrata Plate Creamy burrata cheese served with roasted cherry tomatoes, a swirl of fresh pesto, and toasted focaccia for dipping

Baked Brie en Croûte Warm brie wrapped in puff pastry with fig compote and toasted almonds

Crispy Pork Belly with Mango Glaze Tender, glazed with a mango reduction, resting atop a velvety corn purée

Crispy Cauliflower Bites – chipotle aioli , micros cilantro

Roasted Beet Carpaccio – Thinly sliced roasted beets with citrus segments, goat cheese, and arugula

Savory Mushroom Tartlets – Caramelized shallots and local mushrooms in flaky pastry shells

Ahi tuna Crudo: yuzu sweet shallot ponzu, herbs olive oil, crispy carrot shavings, micros

Steak Tartare on a crispy crostni: Finely chopped raw steak mixed with herbs, avocado, and a light dressing, served on a crostini

Garlic herb lamb bites: topped with chimmichurri, on top of a sourdough bagette

Peruvian chicken skewers: citrus garlic marinated chicken, w/bright aji verde sauce

Rustic Short Rib Ragù (Beef Bolognese–Style) Slow-braised beef short ribs simmered with classic soffritto, tomatoes, and red wine until deeply rich and fall-apart tender, then gently shredded into the sauce for a hearty, rustic ragù served over pasta

Garlic Shrimp (Gambas al Ajillo) : Shrimp sautéed in a sizzling hot garlic and olive oil sauce pasta

Organic rockys chicken , mushroom rissotto , buttered carrots

Garlic Halibut with Citrus Beurre Blanc-Local halibut, fresh herbs, and Meyer lemons,roasted Romanesco , rice pilaf

Herb Crust Lamb Chops: herbs crust, chops on a garlic creamy mashed potato, chimmichurri

Pan-Seared Sonoma Duck Breast: Served with blackberry reduction, wild rice pilaf, and roasted vegetables

Grilled Ribeye Steak-served with garlic mashed potatoes, or crispy fingerling potatoes charred broccolini, and fresh chimichurri sauce

Herb-Crusted Cauliflower Steak Thick cauliflower slices roasted with olive oil, garlic, and herbs, served over a bed of mashed sweet potatoes

Creamy corn risotto – arborio rice infused with sweet corn, parmesan, and a hint of fresh basil, finished with a drizzle of truffle oil

Poached Pears in Red Wine & Spices Elegant pears simmered with red wine, cinnamon, and citrus peel, served warm or chilled

Crème Brûlée: Rich custard with a caramelized sugar crust topped with berries

Flourless Chocolate Cake , rich chocolate cake finished with a red wine reduction and fresh berries

Berry Almond Tart: Mini tarts featuring a buttery almond crust filled with fresh California berries. Ingredients: Crust: Almond flour, butter, sugar, egg Filling: Assorted fresh berries (strawberries, blueberries, raspberries), honey

Blood orange Olive Oil, fresh lemon juice, and olive oil for a light, zesty dessert

Rustic Apple Galette A flaky, free-form pastry filled with spiced apples,

Chocolate Hazelnut Tart: Rich chocolate tart with a hazelnut crust, seasalt , served with a dollop of mascarpone

Roasted Butternut Squash Soup – Sage brown butter, toasted hazelnuts, and crème fraîche swirl

Wild Mushroom Bisque – Local chanterelles, cremini, and porcini mushrooms with thyme and truffle oil

Roasted Tomato Bisque – Warm, velvety tomato soup infused with roasted garlic and herbs, perfect for a cozy fall evening

Cauliflower & Leek Soup – Creamy roasted cauliflower purée with crispy shallots and chive oil

Sweet Corn & Red Pepper Soup – Smoky roasted peppers blended with sweet California corn

Marin Farmers’ Market Salad – Baby greens, shaved fennel, heirloom carrots, radishes, and lemon–honey vinaigrette

Roasted Beet & Burrata Salad – Roasted golden and chioggia beets with creamy burrata, pistachios, and citrus vinaigrette

Pear & Gorgonzola Salad – Sliced Bosc pears, arugula, candied walnuts, and aged balsamic drizzle

Crispy Cauliflower Bites – Tossed in maple–chili glaze with herb aioli

Brie & Cranberry Pastry Bites – Flaky puff pastry filled with creamy Brie and tart cranberry compote

Savory Mushroom Tartlets – Caramelized shallots and local mushrooms in flaky pastry shells

Fig & Prosciutto Crostini – Toasted baguette with whipped ricotta, prosciutto, and caramelized local figs

Goat Cheese Stuffed Dates – Wrapped in prosciutto, baked until golden, drizzled with honey

Wine-Glazed Pear Bruschetta – Mascarpone spread, poached pear slices, and honey drizzle

Caramelized Onion & Gruyère Flatbread – Topped with thyme and a touch of sea salt

Stuffed Mushrooms – Filled with garlic herb breadcrumbs, parmesan, and sage

Smoked Eggplant Tartare with Pomegranate Jewels Fire-roasted eggplant finely diced and tossed with lemon, herbs, and a hint of garlic, topped with bright pomegranate seeds

Pigs in a Blanket: High quality sausages wrapped in puff pastry and baked until golden brown

Herb-Crusted Ribeye Steak – Served with roasted fingerling potatoes, charred broccolini, and a rosemary-garlic jus

Maple-Glazed Duck Breast – With spiced pear purée, sautéed Swiss chard, and toasted hazelnuts

Braised Short Ribs – Slow-cooked with red wine and root vegetables, served over creamy parsnip purée

Butternut Squash Stuffed Chicken Roulade – Rolled with spinach, sage, and ricotta, served with brown butter sauce

- Organic marys chicken, with a garlic lemon herb sauce, crispy potatoes or sweet, roasted veggies

Apple Cider Brined Pork Tenderloin – Roasted and paired with sweet potato mash and cranberry compote

Pan-Seared Salmon – With a lemon-thyme butter sauce, roasted Brussels sprouts, and wild rice pilaf

Wild Mushroom Risotto – Creamy Arborio rice with foraged mushrooms, thyme, and Parmesan crisp

Autumn Vegetable Pot Pie – Flaky pastry filled with seasonal vegetables in a creamy thyme sauce

Rustic Apple Galette A flaky, free-form pastry filled with spiced apples, served warm with a scoop of vanilla ice cream

Apple and Walnut Mini Tarts Thinly sliced local apples baked in almond flour tart shells, sweetened naturally with dates and spiced with cinnamon

Apple Pie – Warm spiced apples baked in a golden, buttery crust

Classic Pumpkin Pie with Whipped Cream ( or minis)

Baked Peaches with Mascarpone Oven-roasted peaches filled with sweet mascarpone cream and crushed pistachios

Pecan Pie – Rich, caramel-like filling with toasted pecans and a hint of bourbon or maple

Apple Crisp – Warm baked apples with a buttery oat crumble topping, served with vanilla ice cream

Chocolate chips brown butter sugar

Chocolate Hazelnut Tart: Rich chocolate tart with a hazelnut crust, served with a dollop of mascarpone

Guacamole & Salsa with Tortilla Chips: Classic guacamole with ripe avocados, tomatoes, onions, and cilantro, served with a side of crispy tortilla chips

Avocado Ceviche Diced avocado, cherry tomatoes, red onion, and hearts of palm in a citrus-lime marinade. Served with house tortilla chips

Latin-Style Tortilla Soup Tomato-based soup with a touch of lime, topped with crispy tortilla strips, avocado, and cotija cheese

Creamy queso dip with vegan chorizo, crispy fresh chips ( flour or corn) micro cilantro

Corn Elote Cups Grilled corn off the cob, tossed with cotija cheese, crema, lime juice, and chili powder—served in small cups.( we can us vegan cream/mayo)

Cheese & Jalapeño Empanadas Golden baked or fried empanadas with a spicy cheese filling and a side of roasted tomato salsa

Roasted Red Pepper & Corn Soup Sweet roasted red peppers and fresh corn in a smoky, creamy base with a hint of paprika

Yuca Croquettes with Cilantro Aioli Crispy mashed yuca fritters filled with cheese, served with a bright herb aioli

Heirloom Tomato & Avocado Salad Thick-cut tomatoes, avocado slices, lime vinaigrette, and cotija

Vegetarian Arepas con Queso Griddled Venezuelan corn cakes stuffed with queso fresco and served with avocado slices and black beans

Hearts of Palm Vegan Ceviche Hearts of palm, tomato, onion, cucumber, lime juice, and cilantro served cold with tortilla chips

Plantain Nachos Fried plantain chips layered with black beans, cheese, pico de gallo, jalapeños, and crema

Black Bean Tostones Bites Fried green plantains topped with smashed black beans, avocado, and pickled onions

Yuca Fries with Mojo Sauce Thick-cut fried cassava served with garlicky citrus mojo for dipping

Chili-Lime Watermelon Skewers Juicy cubes of watermelon dusted with tajín and fresh lime, served on mini skewers

Vegan Empanadas Filled with seasoned lentils, sweet potatoes, or mushrooms, served with chimichurri

Beet Carpaccio with Citrus Crema Thinly sliced roasted beets, orange segments, and crema dusted with chili salt

Mini Arepas with Goat Cheese & Roasted Peppers Crisp corn cakes topped with whipped goat cheese and charred sweet pepper ribbons

Cheese Chile Rellenos Poblano peppers stuffed with melted Oaxaca cheese, dipped in egg batter, and fried—served with tomato salsa and rice

Mushroom & Cheese Pupusas Salvadoran corn masa pockets filled with sautéed mushrooms and mozzarella, served with curtido and salsa roja

Corn & Zucchini Tamales Sweet corn masa stuffed with zucchini and cheese, steamed in corn husks and topped with crema and salsa verde

Vegetarian Arepas con Queso Griddled Venezuelan corn cakes stuffed with queso fresco and served with avocado slices and black beans

Black Bean & Cheese Enchiladas Corn tortillas stuffed with black beans and cheese, smothered in red enchilada sauce and baked with melted cheese

Vegetarian Tacos Dorados Crispy rolled tacos filled with potatoes and cheese, topped with lettuce, avocado crema, and salsa, micro cilantro

Chili Lime Cauliflower Tacos Roasted cauliflower tossed in chili-lime seasoning, served with avocado crema and pickled onions

Coconut Stew (Sopa de Coco) Colombian-inspired coconut milk stew with yuca, corn, plantains, and bell peppers

Plantain & Black Bean Tacos Roasted ripe plantains and refried black beans topped with slaw and chipotle tahini sauce

Parmesan snap peas: Grated Parmesan ,breadcrumbs, snap peas olive oil

Zucchini noodle salad, zucchini, edamame, fresh, mini mozzarella balls, peanut nuts, pesto, thinly sliced zucchini into pasta shapes

Antipasto Chickpea Salad: artichokes, chickpeas, spinach,olives, avocado creamy dressing

Baby Kale and Quinoa Salad Tender kale leaves tossed with fluffy quinoa, dried cranberries,, and a citrus dressing

Bruschetta - Toasted baguette with a topping of diced tomatoes, garlic, basil, and balsamic glaze

Moroccan carrot salad Finley with a Madeleine thin, carrots, cooked quinoa, golden, raisins, shell, pumpkin seeds, chickpeas, parsley, mint dressing, apple cider vinegar, maple syrup, cumin, and olive oil

Artichoke potato salad, roasted bread, peppers, halves into small little pieces, artichoke slowly braised in the oven dress with your vinaigrette and fresh arugula

Summer peach salad salad croutons, basil, vinaigrette, tomatoes, and peaches , fresh mozzarella

Crispy Cauliflower Bites – chipotle aioli , micros cilantro

Arancini: Crispy risotto balls stuffed with cheese and served with marinara sauce

Broccoli- and Cheddar-Stuffed Potato Skins with Avocado Cream

Baba Ganoush Smoky roasted eggplant puree mixed with tahini, garlic, and lemon juice, served with fresh veggies or pita chips

Charred Eggplant & Tahini Tartare Smoky Eggplant • Silky Tahini • Pomegranate Pearls • Preserved Lemon • Micro Herbs : Serve in a ring mold with sumac-dusted pita crisps

Jumbo mushrooms, breadcrumbs, stuffed celery, onions, garlic with a red pepper, chipotle aïoli on top

Butternut and goat cheese, cristina’s butternut squash, diced baguette toasted spread goat cheese on cristina sprinkle with thyme leaves, flaky salt and olive oil oil

Lentil and Sweet Potato Shepherd's Pie A Latin twist on the classic, featuring spiced lentils and sweet potatoes baked under a layer of mashed yucca

- Cauliflower steak with kaffir lime infused thai style curry sauce

Guyanese-Style Vegan Chow Mein: A flavorful plant-based take on the traditional Guyanese dish. Stir-fried noodles tossed with crisp vegetables like cabbage, carrots, and bell peppers, all seasoned with soy sauce, ginger, and a hint of five-spice. This veg

Mediterranean Eggplant Steaks with Herbed Couscous: Thick slices of eggplant marinated in olive oil, garlic, and za'atar, grilled or roasted until tender. Accompaniment: Plated over herbed couscous with pomegranate arils and a dollop of vegan yogurt

Creamy Tomato Vegan Pasta: Indulge in our rich and creamy pasta dish, featuring tender cherry tomatoes, fresh basil, and a hint of garlic

Vegan Lasagna – Layers of lasagna noodles, vegan ricotta (made from tofu or cashews), marinara sauce, and sautéed vegetables

Shiitake Mushroom Roll Marinated, sautéed shiitake strips with scallion, cucumber, and a hint of vegan teriyaki glaze on top vegan fried rice

Ricotta & Spinach Stuffed Shells Jumbo pasta shells filled with herbed ricotta and spinach, baked in a robust tomato sauce and topped with parmesan

Thai Green Curry with Tofu Fragrant coconut curry loaded with seasonal vegetables, tofu, and Thai basil. Served with jasmine rice

Coconut Chia Pudding Layers of vanilla chia pudding, mango puree, and toasted coconut flakes

Sweet Rice (Meetha Chawal) : Creamy and sweet basmati rice pudding made with dairy-free milk, sugar, and a hint of cardamom, mixed with plump and juicy raisins. A classic Indian dessert with a modern twist, perfect for those looking for a vegan and delici

Apple and Walnut Mini Tarts Thinly sliced local apples baked in almond flour tart shells, sweetened naturally with dates and spiced with cinnamon

Berry Almond Tart: A tart featuring a buttery almond crust filled with fresh California berries. Ingredients: Crust: Almond flour, butter, sugar, egg Filling: Assorted fresh berries (strawberries, blueberries, raspberries), honey or sugar, lemon juice

-Mango Sticky Rice Description: Sweet and creamy coconut sticky rice paired with fresh mango slices, topped with a drizzle of coconut milk. A traditional Asian dessert with a tropical twist. ( again can be gluten/ dairy free)

Vegan Cheesecake – A smooth and creamy cheesecake made with cashews, coconut cream, and a dairy-free crust, often topped with fresh fruit

Banana and Almond Butter Protein Muffins: Ingredients: Ripe bananas Almond butter Whey protein powder (vanilla flavor) Oats Baking powder Dark chocolate chunks

Chocolate Panna cotta: berry colli , Creamy custard topped with chocolate sauce

Lobster Bisque Luxuriously smooth soup made with sweet butter lobster, finished with a dollop of crème fraîche and a drizzle of chive oil

Brie and Cranberry Pastry Bites: Flaky pastry filled with Brie cheese and sweet-tart cranberry sauce,

Caribbean Scallop Crudo: sea scallops served with a mango, crisp red bell pepper, red onion, and cucumber, all lightly spiced with jalapeño. a squeeze of fresh lime, a drizzle of olive oil, and a sprinkle of cilantro

Calamari Fritti – Lightly fried calamari rings served with marinara or lemon aioli

Scallop Ceviche – Fresh scallops marinated in citrus with red onion, cilantro, and chili

Mini Crab Cakes – Golden and crispy, served with a lemon aioli or remoulade. micros

Mini Lobster Rolls – Buttery brioche sliders filled with lobster salad and chives

Seafood Stuffed Mushrooms – Button mushrooms filled with shrimp, crab, herbs, and cream cheese

Oysters Rockefeller with garlic Parmesan, breadcrumbs Fresh oysters are topped with a mixture of garlic, parmesan, and a touch of breadcrumbs, then baked to golden perfection. Topped with chives

Charred Octopus Salad – With arugula, pickled red onion, and citrus vinaigrette

Clam Chowder A rich, creamy soup crafted with tender clams, smoky bacon, and hearty chunks of potatoes, all simmered together with fresh herbs and a touch of cream for a comforting,

Baja-Style Shrimp Ceviche: Fresh local shrimp, marinated in lime juice with diced tomatoes, red onion, cilantro, avocado, and serrano peppers. Served with tortilla chips

Ahi Tuna Bites: Fresh ahi tuna diced and mixed with avocado,shallots, bellpepper, and mayo, on top of cucumber

Ahi Tuna Tartare: Fresh ahi tuna diced and mixed with avocado, sesame oil, and soy sauce, served with wonton crisps

- Smoked salmon blini meyer lemon crème fraiche on top of crostini

Salmon Bites Tender salmon mixed with creamy mayo, crisp bell pepper, and fresh chives, elegantly served in a crisp lettuce cup for a refreshing bite

Ahi Tuna Tostada: Ahi tuna fried free tortilla, layered with creamy avocado slices, drizzled with smoky chipotle aioli, and topped with tangy pickled onions and fresh micro cilantro. Finished with a touch of crema

Shrimp Cocktail Shooters – Chilled shrimp in shot glasses with spicy cocktail sauce and lemon

Crab-Stuffed Jalapeño Poppers – Fresh jalapeños halved and filled with a creamy blend of lump crab meat, cream cheese, chives, and spices, then baked until golden and topped with a sprinkle of parmesan and microgreens

Seafood Pasta (Frutti di Mare) – Linguine tossed with shrimp, clams, mussels, and calamari in a garlic tomato sauce

Baked Halibut with Herb Crust – Light and flaky halibut fillet topped with a crispy breadcrumb and herb mix

Seared Scallops over Risotto – Perfectly seared scallops on creamy lemon or parmesan risotto

Island Halibut with Rasta Pasta Pan-seared halibut seasoned with vibrant island spices, served over creamy Rasta pasta infused with bell peppers, coconut milk, and a hint of jerk seasoning

Chipotle Honey-Glazed Salmon Pan-seared salmon brushed with a smoky chipotle and honey glaze, eggplant puree and charred corn salsa

Branzino al forno – roasted mediterranean sea bass (branzino) seasoned with olive oil, garlic, lemon, and herbs like rosemary or thyme. serve with a side of roasted vegetables or a simple arugula salad

Grilled Swordfish with Caper-Lemon Beurre Blanc : Swordfish steak, caper-lemon beurre blanc, grilled artichokes, and fennel-orange salad

Garlic Halibut with Citrus Beurre Blanc-Local halibut, fresh herbs, and Meyer lemons,roasted Romanesco and wild rice pilaf

Steamed Fish with Soy and Ginger Whole fish steamed and topped with ginger, scallions, soy sauce, and hot sesame oil

Black Cod with Miso and Ginger- Local black cod, miso, and fresh ginger, sesame baby bok choy and jasmine rice

Crème Brûlée: Rich custard with a caramelized sugar crust topped with berries

Lemon Panna Cotta – Silky, citrus-infused cream topped with fresh berries or a raspberry coulis

Key Lime Pie – Tart and creamy with a graham cracker crust, served with whipped cream

Citrus Olive Oil Cake – Moist and aromatic, served with mascarpone or a citrus glaze

Strawberry Shortcake – Fluffy biscuits layered with macerated strawberries and vanilla whipped cream

Chocolate-Hazelnut Crêpes – Thin crêpes filled with Nutella and topped with toasted hazelnuts and dark chocolate drizzle

Rustic Apple Galette A flaky, free-form pastry filled with spiced apples, served warm with a scoop of vanilla ice cream

Berry Almond Tart: Mini tarts featuring a buttery almond crust filled with fresh California berries. Ingredients: Crust: Almond flour, butter, sugar, egg Assorted fresh berries

Greek Salad A vibrant mix of ripe tomatoes, crisp cucumbers, red onions, bell peppers, Kalamata olives, and tangy feta cheese, dressed with extra virgin olive oil and a splash of red wine vinegar

Tabbouleh Salad: A refreshing medley of finely chopped parsley, ripe tomatoes, fresh mint, and crisp onions, tossed with tender, soaked bulgur

Bruschetta:Toasted sourdough bread topped with a vibrant mix of tomatoes, garlic, fresh basil, olive oil, apple balsamic, and a hint of lemon

The Caprese Skewers: Fresh mozzarella, cherry tomatoes, and basil leaves drizzled with balsamic glaze, served on skewers for a bite-sized delight

Burrata Plate Creamy burrata cheese served with roasted cherry tomatoes, a swirl of fresh pesto, and toasted focaccia for dipping

Heirloom Tomato & Burrata Caprese: creamy burrata cheese, fresh basil leaves, cold-pressed olive oil, aged balsamic reduction, Maldon sea salt

Baby Kale and Quinoa Salad Tender kale leaves tossed with fluffy quinoa, dried cranberries, sunflower seeds, and a citrus dressing

Mediterranean Salad with Chickpeas: red gem lett-, chickpeas, cucumbers, olives,tomatoes, parsley , capers, dijon lemon dressing

Mediterranean Chopped Salad:romain, red onions, cucumber,, avocado, olives, tomatoes, crunchy thin onions,feta, vinaigrette

Baba Ganoush Smoky roasted eggplant puree mixed with tahini, garlic, and lemon juice, served with fresh veggies or pita chips

Butternut Squash Soup – Garnished with sage and hazelnut brown butter

Mediterranean Mezze Trio: Whipped feta with honey drizzle, roasted red pepper hummus, and olive tapenade

Crispy Phyllo-Wrapped Feta with Thyme Honey: Feta wrapped in phyllo pastry, drizzled with thyme-infused honey, and a sprinkle of sesame seeds

CALAMARI FRITTI: lightly fried calamari rings and tentacles with a lemon garlic aioli and marinara sauce , parsley oil

Mediterranean Chicken Pita Wraps: Grilled chicken, creamy avocado, roasted bell pepper, pickled red onions, crisp lettuce, and a zesty chipotle aioli all wrapped in soft pita bread with a generous spread of hummus

Spanakopita Flaky; phyllo pastry (HOUSE MADE) filled with spinach, feta cheese, and herbs, baked to golden perfection

Kibbeh-Spiced Lamb Skewers: Tender organic lamb skewers seasoned with a blend of traditional kibbeh spices, including allspice, cinnamon, and nutmeg, grilled to perfection and served with a cooling mint yogurt sauce

Mediterranean Chicken Kabobs: Juicy chicken pieces marinated in a blend of olive oil, lemon juice, garlic, and Mediterranean herbs, grilled to perfection with bell peppers and onions. Served with a side of tzatziki for dipping

Beef Shawarma Pita Wraps Tender: spiced beef shawarma wrapped in soft pita bread, loaded with fresh veggies, crisp lettuce, juicy tomatoes, pickled cucumbers, and drizzled with creamy garlic tahini sauce

Ahi Tuna Tostada: Ahi tuna fried free tortilla, layered with creamy avocado slices, drizzled with smoky chipotle aioli, and topped with tangy pickled onions and fresh micro cilantro. Finished with a touch of crema

Shrimp Ceviche: local shrimp, marinated in lime juice with diced tomatoes, red onion, cilantro, avocado, and serrano peppers. Served with tortilla chips

Falafel with Tahini Sauce Crispy chickpea falafel balls served with a smooth and tangy tahini sauce, accompanied by pickled vegetables and fresh herbs. This vegan-friendly option is packed with flavor and texture

Ahi Tuna Bites: Fresh ahi tuna diced and mixed with avocado,shallots, bellpepper, and mayo, on top of cucumber

Baigan Choka: Roasted eggplant mashed with onions, garlic, and a hint of Scotch bonnet pepper, served with crispy roti or pita bread

Burrata with Roasted Figs & Pistachio Dust: Serve the burrata atop a bed of figs, pistachio dust, balsamic pearls

Sea Bass Crudo with Preserved Lemon & Olive Oil Components: Thinly sliced fresh sea bass, drizzle olive oil, preserved lemon zest , micro herbs

Lamb Kofta Bites with Pomegranate Glaze: Spiced lamb kofta, pomegranate molasses glaze, tahini-yogurt sauce

Charred Eggplant & Za’atar Tartlet (Vegetarian Option): Flaky phyllo tart, smoked eggplant purée, za’atar seasoning, pomegranate arils

Herb Crust Lamb Chops: Pistachio herbs crust, chops on a garlic creamy mashed potato puree/or polenta

Braised Lamb Shank Slow-cooked lamb shank in a rich tomato and herb sauce, served with herbed couscous and sautéed vegetables

Herb-Crusted Lamb: Tender lamb encrusted with a blend of fresh herbs and garlic, roasted to perfection, and served with a rich rosemary. Accompanied by a side of roasted fingerling potatoes and sautéed seasonal vegetables,

Garlic Halibut with Citrus Beurre Blanc-Local halibut, fresh herbs, and Meyer lemons,roasted Romanesco and wild rice pilaf

Mediterranean New york steak: Mediterranean spices & herbs on steak, topped with a chimichurri, sauteed eggplant, bell pepper, onions, on a bed of jasmine rice

Creamy Tuscan Salmon Salmon fillets cooked in a creamy sauce with sun-dried tomatoes, spinach, garlic, and Parmesan cheese

Chipotle Honey-Glazed Salmon Pan-seared salmon brushed with a smoky chipotle and honey glaze, eggplant puree and charred corn salsa

Charred Octopus with Harissa-Spiced Couscous: Tender charred octopus, harissa couscous, preserved lemon yogurt, and roasted red pepper salsa

Grilled Swordfish with Caper-Lemon Beurre Blanc : Swordfish steak, caper-lemon beurre blanc, grilled artichokes, and fennel-orange salad

Braised Lamb Shank with Tomato & Saffron Orzo Components: Slow-braised lamb shank, saffron-infused orzo, confit cherry tomatoes, and a pomegranate glaze

Branzino al Cartoccio (Mediterranean Sea Bass in Parchment) : Whole or filleted branzino, cherry tomatoes, Kalamata olives, preserved lemon, and fresh oregano , herb oil

Eggplant & Chickpea Moussaka (Vegetarian Option): Layers of roasted eggplant, spiced chickpeas, and béchamel sauce, with a touch of nutmeg and aged feta

Mediterranean Stuffed Chicken: Chicken breasts stuffed with a savory mixture of spinach, feta cheese, sun-dried tomatoes, and herbs, then baked until tender. Served with a side of orzo pasta tossed in olive oil and fresh herbs,

Greek Lemon Chicken and Potatoes : Oven-roasted chicken and potatoes marinated in a mixture of lemon, garlic, oregano, and olive oil

Apple and Walnut Mini Tarts Thinly sliced local apples baked in almond flour tart shells, sweetened naturally with dates and spiced with cinnamon

- Burned basque cheesecake, hazelnut crumble, red cherry sorbet

Baklava with Honey and Pistachios Layers of delicate phyllo pastry filled with a mixture of chopped pistachios, walnuts, and almonds, baked to a golden brown and drizzled with fragrant honey syrup

Baked Stuffed Figs Figs stuffed with a mixture of crushed walnuts, cinnamon, and a drizzle of agave syrup

Almond Orange Flourless Cake Made with almond flour, fresh orange juice, and a touch of maple syrup for sweetness

Chocolate Panna Cotta Description: A smooth and creamy vanilla-flavored custard that is chilled until set, served with a chocolate sauce

Chocolate Avocado Mousse – Silky dark chocolate mousse with sea salt & cacao nibs

Berry Almond Tart: Mini tarts featuring a buttery almond crust filled with fresh California berries. Ingredients: Crust: Almond flour, butter, sugar, egg Assorted fresh berries

Caramelized Pear Galette – Flaky pastry with roasted pears & maple glaze

Chocolate-hazelnut crêpes: crêpes filled with a rich chocolate-hazelnut spread and served with a side of whipped cream and toasted hazelnuts

Chocolate Hazelnut Tart: Rich chocolate tart with a hazelnut crust, served with a dollop of mascarpone

Strawberry shortcake, vanilla base, whipped cream, local strawberries from the farmers market

Mini Brie Cheese Crostini – Topped with local fig jam and fresh thyme

Smoked Salmon Blinis – Topped with crème fraîche and dill

Baby Kale and Quinoa Salad Tender kale leaves tossed with fluffy quinoa, dried cranberries, and a citrus dressing

Caprese Salad – Slices of fresh mozzarella, heirloom tomatoes, and basil drizzled with balsamic glaze

Charred Octopus Salad – With arugula, pickled red onion, and citrus vinaigrette

Marin Farmers’ Market Salad A mix of fresh greens, shaved fennel, radishes, and heirloom carrots tossed with a light lemon vinaigrette, topped with toasted almonds

Roasted Beet and Goat Cheese Salad – Fresh greens with Sonoma goat cheese, roasted beets, and candied walnuts, drizzled with a citrus vinaigrette

Arugula and Parmesan Salad: Baby arugula, Shaved Parmesan cheese, Lemon vinaigrette & Toasted pine nuts

Butternut Squash Soup – Garnished with sage and hazelnut brown butter

Roasted Red Pepper & Corn Soup Sweet roasted red peppers and fresh corn in a smoky, creamy base with a hint of paprika

Lobster Bisque Luxuriously smooth soup made with sweet butter lobster, finished with a dollop of crème fraîche and a drizzle of chive oil

Oysters Rockefeller with garlic Parmesan, breadcrumbs Fresh oysters are topped with a mixture of garlic, parmesan, and a touch of breadcrumbs, then baked to golden perfection. Topped with chives

Oysters on the Half Shell – With champagne mignonette

Herbed Zucchini Fritters Pan-fried zucchini patties with fresh dill, parsley, and almond flour, served with a garlic-cashew cream

Crispy Cauliflower Bites – Tossed in a spicy maple glaze

Savory Mushroom Tartlets – Featuring local chanterelles and caramelized shallots

Wine-Glazed Pear Bruschetta – On grilled sourdough with mascarpone

Charcuterie Board – Featuring local cheeses, cured meats, and wine jelly

Crispy brussel sprouts infused with garlic, chipotle aioli, topped with parmesan cheese black pepper

Dungeness Crab Cakes Golden, pan-fried crab cakes made with fresh Dungeness crab meat, paired with a zesty Meyer lemon aioli for a burst of citrus

Wine-Glazed Pear Bruschetta Grilled sourdough bread topped with creamy mascarpone, slices of wine-glazed pear, and a drizzle of honey, finished with a touch of cracked black pepper

Mini Goat Cheese Crostini Toasted baguette slices topped with creamy, tangy goat cheese, a dollop of locally sourced fig jam, and a sprinkle of fresh thyme for a perfect sweet-savory bite

Pigs in a Blanket: High quality sausages wrapped in puff pastry and baked until golden brown

Grilled Artichokes Smoky, tender grilled artichokes served with a side of creamy garlic aioli and a touch of preserved lemon for tang

Local Beet Carpaccio Thinly sliced roasted beets arranged like carpaccio, topped with crumbled goat cheese, candied walnuts, and orange segments, drizzled with olive oil

Burrata Plate Creamy burrata cheese served with roasted cherry tomatoes, a swirl of fresh pesto, and toasted focaccia for dipping

Pan-Seared Sea Bass Crisp-skinned sea bass served on a bed of fennel and citrus salad, finished with a drizzle of herb-infused olive oil

Garlic Halibut with Citrus Beurre Blanc-Local halibut, fresh herbs, and Meyer lemons,roasted Romanesco and wild rice pilaf

Roasted Salmon Filet Wild salmon with a pistachio crust, served on a bed of asparagus and topped with a beurre blanc sauce

Chipotle Honey-Glazed Salmon Pan-seared salmon brushed with a smoky chipotle and honey glaze, served over roasted sweet potatoes and charred corn salsa

Herb-Crusted Rack of Lamb Tender lamb coated with a savory herb crust, served with creamy potato gratin and a rich red wine reduction

Seared Duck Breast Succulent duck breast with a crispy skin, served with a cherry-port reduction and wild rice pilaf

Coq au Vin French-inspired chicken braised in red wine with pearl onions, mushrooms, and lardons, served with crusty bread

Greek Lemon Chicken & Potatoes : Oven-roasted chicken and potatoes marinated in a mixture of lemon, garlic, oregano, and olive oil. Baked, with veggies

Grilled Ribeye Steak Perfectly grilled ribeye steak served with garlic mashed potatoes, charred broccolini, and fresh chimichurri sauce

Filet Mignon with Béarnaise Sauce Description: Tender filet mignon steak served with a classic Béarnaise sauce made from clarified butter, egg yolks, and herbs. Presentation: Plated with a side of roasted vegetables and purée (mashed potatoes)

Surf & Turf: Choice of steak cut, Butter garlic herb lobster, Smashed potatoes, Butter carrots

Stuffed Portobello Mushrooms Large portobello mushrooms filled with a mixture of quinoa, spinach, and gruyère cheese, baked until bubbly

Vegetable Ratatouille A colorful medley of summer vegetables slow-roasted and served over creamy polenta with a drizzle of basil oil

Stuffed Bell Pepper – Roasted local bell pepper filled with a savory blend of wild rice, heirloom beans, sun-dried tomatoes, and fresh herbs, finished with a smoky tomato reduction, black beans, rice, toasted almond crumble

Grilled Chicken with Lemon and Rosemary Free-range chicken breasts marinated with olive oil, garlic, lemon zest, and fresh rosemary, served with roasted root vegetables

Herb-Crusted Cauliflower Steak Thick cauliflower slices roasted with olive oil, garlic, and herbs, served over a bed of mashed sweet potatoes

Meyer Lemon Bars: Tangy and sweet bars made with fresh Meyer lemons, which are a cross between a lemon and a mandarin orange

Meyer Lemon Olive Oil Cake – Almond flour-based with citrus glaze & candied lemon peel

Apple and Walnut Mini Tarts Thinly sliced local apples baked in almond flour tart shells, sweetened naturally with dates and spiced with cinnamon

Berry Almond Tart: buttery tart shell - almond crust filled with pastry cream , topped berries

Lavender Crème Brûlée A rich custard infused with fragrant lavender, topped with a crisp caramelized sugar crust

Chocolate Mousse Cups Silky chocolate mousse topped with a sprinkle of Sonoma sea salt and a drizzle of olive oil for balance

Rustic Apple Galette A flaky, free-form pastry filled with spiced apples, served warm with a scoop of vanilla ice cream

Panna Cotta: Creamy panna cotta with flecks of vanilla bean, served with a bright raspberry coulis

Wine-Poached Pears Pears poached in red wine and warm spices, served with a dollop of mascarpone cream

Carrot Cake Petit Fours Miniature carrot cakes layered with cream cheese frosting and topped with candied pecans

Flourless Chocolate Cake Dense, rich chocolate cake finished with a red wine reduction and fresh berries

Seasonal Berry Pavlova Crisp meringue topped with whipped cream, seasonal berries, and a drizzle of honey