Chef Peter Sieracki

Mezze Platter- Hummus, Muhammara, marinated vegetables and pita

Crudite and crackers with French onion dip and green goddess dip

Cheese and Charcuterie Board

Heirloom Tomato and Burrata Salad- basil, olive oil and aged balsamic

Caesar salad (traditional)

Watermelon and feta salad- mint, lime vinaigrette

Tomato Gazpacho- avocado, olive oil and fresh herbs

Roasted Asparagus- lemon and hard boiled egg

Charred Broccolinni- chile flake and garlic

Corn Succotash- corn, legumes, herbs and butter

Roasted Garlic Mashed Potato

Roasted Fingerling Potatoes

Mac'n Cheese- smokey gouda, bacon and pasta shells

Penne a la Vodka- spicy marinara topped with buratta

Pesto Rigatoni- zuchinni, pesto and pine nuts

Grilled NY Steak, Bordelaise sauce

Braised Shortrib, red wine reduction

Roasted Chicken and chicken jus

Sauteed Cod and pipperade sauce

Hawaiin Shrimp Skewer- teriyaki, pineapple, peppers and onion

Slow Roasted Salmon and roasted pepper beurre blanc

Mixed Berry Shortcake

Peach Cobbler- candied almonds and vanilla ice cream

Tiramisu homemade lady fingers, mascarpone mousse, pistachio

Chocolate tarte- dark chocolate, pistachios, orange

White Miso Soup – Silken tofu, wakame, scallion, toasted sesame

Agedashi Tofu – Lightly fried tofu, tentsuyu broth, daikon, bonito flakes

Pork or Vegetable Gyoza – Pan-seared dumplings, ginger soy dipping sauce

Hamachi Crudo – Yuzu kosho vinaigrette, cucumber, radish, micro shiso

Seaweed & Cucumber Sunomono – Rice vinegar, sesame, shaved ginger

Chicken Karaage – Japanese fried chicken, lemon, kewpie aioli

Shrimp Tempura – Light batter, tentsuyu dipping sauce

Miso-Glazed Eggplant (Nasu Dengaku) – Sweet white miso, sesame, scallion

Portabello Tempura- cod roe mayo, soy dipping sauce

Charred Skewers- chicken thigh, tare, shichimi, scallion

Classic: Assorted nigiri (tuna, salmon, yellowtail, shrimp), classic maki (California, spicy tuna), seasonal sashimi (tuna, salmon, hamachi

Salmon Lovers:Nigiri (salmon toro, hamachi, scallop), specialty rolls (rock shrimp tempura, salmon/cucumber/avocado), seasonal sashimi

Different: maki (eel, spicy tuna), nigiri (salmon roe, mackerel, tuna), temaki (bay scallop, vegetalbe)

Coconut RIce Pudding- passionfruit curd, vanilla pineapple and toasted coconut

Matcha Creme Brulee- yuzu compote

Mango Sticky Rice with Pandan custard

Black Sesame Panna Cotta- tropical fruit

Greek Salad- romaine, cucumber, tomato, chickpeas, feta cheese and oregano vinaigrette

Heirloom Tomato Caprese- mozzarella, aged balsamic vinegar, basil

Kale, Quinoa and Stone Fruit- lemon vinaigrette

Heirloom Tomato Gazpacho- avocado, croutons and fresh herbs

Green Gazpacho- melon, cucumber, almond, citrus and herbs

Corn Chowder- smoked corn, bacon, potato and hominy

Potato Gnocchi, grilled corn, shiitake, green onion and tomato

Bone Marrow with parsley salad and grilled sourdough

Carrot Ginger Soup- ginger snaps, chile oil, cilantro

Potato Bisque- bacon, broccoli, cheddar

Chicken Tortilla Soup-

Pesto Risotto- zuchinni and pine nuts

Roasted Filet and Jumbo Shrimp – sauteed spinach and mashed potato, beef sauce and beurre blanc

Lobster Risotto and Charred Steak – lobster sauce and hangar steak

NY Steak Oscar style- asparagus, jumbo lump crab meat and bearnaise sauce

Pork Ribeye and Steamed Clams- grilled pork, with clams and fideos

Pork Belly Pot au Feu with Diver Scallops – hearty broth with aromatics

Yogurt Panna Cotta with grapes and honey

Chocolate Mousse, almond crumble, raspberry glace

Chocolate tarte- dark chocolate, pistachios, orange

Meyer Lemon Tartatine- vanilla ice cream

Fig and Almond Tart- fresh figs and whipped creme fraiche

Fruit platters- melons and berries

Mimosa bar- sparkling wine and fruit juices

Arugula Salad, lemon vinaigrette and parmesan cheese

Marinated Vegetable Platter

Breakfast meats: bacon and chicken sausage

Breakfast potatoes

Mac n' cheese

Toast- sourdough and multigrain with butter and jam

Eggs Benedict- traditional, spinach and mushroom

Eggs Benedict- traditional

Shaksuka- baked eggs in spicy tomato sauce

Soft Scramble, cheesy scrambled eggs with chives

Spanish Tortilla- confit potato and onion

Ricotta Pancakes- berry compote and whipped cream

French Toast- brioche soaked with custard, bananas foster

Bread Pudding- chocolate chips and dried fruit, caramel sauce

Soufle Pancake- maple syrup and whipped butter

Fresh Spring Rolls- rice paper, pickled lotus root, crunchy vegetables, thai basil dipping sauce

Crispy Spring Rolls- seasoned pork, vegetables, chile dipping sauce

Mixed Vegetable and Shrimp Tempura- yuzu dipping sauce

Popcorn Rock Shrimp- spicy siracha aioli

Coconut Shrimp- crispy shrimp, chili dipping sauce

Chicken Potstickers- pan-fried dumpling with soy-ginger dipping sauce, chili crisp, black vinegar

Crunchy Chopped Salad- raw and roasted vegetables, marcona almonds, burnt shallot ponzu

Sunomono Cucumber Salad- lightly pickled with sweet chili, sesame and cilantro

Grilled Peanut Chicken Skewers- Thai peanut dipping sauce

Bulgogi Lettuce Cups- sweet-spicy bulgogi beef, rice vermicelli and toasted cashews

Crab Congee- rice porage, scallion, garlc-chile crunch

Thai Green Seafood Curry- coconut curry broth, mix of fish and shellfish

Tuna Tataki- seared tuna, smoked soy, crispy shallot, herbs

Beef Tataki with garlic chips and beef sauce, roasted mushroom, and shaved scallion salad

Seafood Soba Noodles- squid, shrimp, scallop, in consomme with buckwheat noodles

Japanese Omu-Rice Omelet- soft omelet, nori, scallion

Pad Thai- noodle stir fry with chicken and flavorful sauce

NY Steak with rice and stir fried broccoli

Pan Roasted Halibut- boy choy in soy ginger glaze

Crispy Glazed Duck Breast- scallion pancake, plum sauce

Chicken Breast-ginger consomme, mushrooms and udon noodle

Miso Black Cod- lightly pickled vegetables, sushi rice

Tonkatsu Pork Cutlet- sauteed cabbage, katsu sauce, mustard

Thai Green Curry Chicken- coconut green curry with Summer vegetables, and jasmine rice

Kalbi Short Rib- marinated and grilled with pineapple, herbs, sesame, and chile

Coconut Sticky Rice with Mango- coconut cream, lime and sesame

Matcha Creme Brulee- yuzu compote

Black Sesame Panna Cotta- tropical fruit

Yuzu Lemon Tart with berries and meringue topping

Thai Tea Creme Brulee

Lychee and Coconut Parfait- pastry creme, lemon crumble

Squash and Burrata- roasted Winter squash, burrata, salsa macha

Beet carpaccio- salt roasted beet, lemon oil, Marconi almonds

Broccoli Rabe and Buratta- roasted pepper puree and garlic chile crunch

Cauliflower Soup- roasted broccoli and cauliflower, pistchio dukha

Carrot Ginger Soup- ginger snaps, chile oil, cilantro

Vegetable Spring Roll- rice wrapper, pickled lotus, mango, thai basil, peanut and chile sauce

Chopped salad, raw and cooked vegetables, fine herbs and mustard vinaigrette

Flavor and Texture Salad, burnt onion ponzu, shaved crispy vegetables, crispy rice noodle

Wild Mushroom Risotto, Parmigiano-Reggiano, mushroom fricasse

Pumpkin risotto- parm, pepitas, aged balsamic

Tofu Pad Thai-egg, tofu, sprouts, thai basil

Vegetalbe Enchiladas, roasted vegetables, tortillad, salsa roja, pickled cabbage, crema, guacamole

Mushroom Tamale- mushroom and cheese, salsa roja

Cauliflower Steak- tahini, pistachio dukha

Mushroom and Seaweed Ramen

Tofu Stew hot pot, bok choy, shiitake

Charred Cabbage, peanuts, cilantro, sushi rice

Flourless Chocolate Molten Cake

Crème brûlée with fresh berries

Meyer Lemon Tartatine- vanilla ice cream

Chocolate Truffles

Grilled Pineapple Pavlova, vanilla syrup, fresh raspberries

Chocolate Souffle, creme anglaise

Beef Tartare Thai flavors- quail. egg, bitter greens

Frisee Au Lardon- poached egg, bacon, mustard vinaigrette

Broccoli Rabe and Buratta- roasted pepper puree and garlic chile crunch

Country Pate with mustard, cornichon, seasonal preserve and bread

Beet Salad, goat cheese, hazelnut vinaigrette

Grape and Watercress Salad- sliced almonds and apples, lemon dressing

Tarte Flambe- flat bread with creme fraiche, sweet onions and bacon

French Onion Soup- stewed onions in veal stock, gruyere gratin

Mussels Muniere- white wine, shallots and herbs

Escargot in garlic and parsley butter

Charred Octopus, potatoes, lemon and chorizo

Tuna Nicoise Garnish

Spaghetti Caccio e Pepe

Parisian Gnocchi with gorgonzola Cream

Bone Marrow with parsley salad and grilled sourdough

Steak au Poivre- NY, peppercorn sauce, potato puree and green beans

Steak Frites- Hangar steak, french fries and bearnaise sauce

Coq au Vin- chicken stewed in red wine with bacon and onions

Duck Confit- celery puree, roasted carrots and brussels

Duck breast- farro with chantrelles, black berry jus

Phyllo crusted sole, green beans, almondine

Salmon, romesco, smashed potato, asparagus

Chocolate Mousse, almond crumble, raspberry glace

Creme brulee, fresh berries, butter

Apple Tarte Tatin- carmel sauce and vanilla ice cream

Chocolate tarte- dark chocolate, pistachios, orange

Churros and Mexican Hot Chocolate

Heirloom Tomato Caprese- mozzarella, aged balsamic vinegar, basil

Anti pasta- marinated olives, salami and ham, cheese and crackers

Squash and Burrata- roasted Winter squash, burrata, salsa macha

Broccoli Rabe and Buratta- roasted pepper puree and garlic chile crunch

Chopped salad- olives, m marinated peppers and onion, crunchy lettuce, chickpeas, and pickles, parmesan cheese

Puntarelle and endive salad- shredded endives, anchovy dressing,

Caesar salad (traditional)

Parm and Shiitake risotto- Parmigiano Reggiano-shiitake-nori

Ricotta Ravioli- seasonal vegetable garnish, lemon-butter sauce

Pappardelle with Rabbit Ragu- mushrooms, olives, gremolata

Orrechiete/sausage/broccoli rabe

Ricotta gnocchi, Gorgonzola cream, walnuts

Potato Gnocchi Arrabiata Sauce

Crispy Calamari- yuzu mayo,

Beef Carpaccio- horseradish, and watercress

Chicken Parmesan- crispy chicken breast covered with marinara and mozzarella cheese, served with butter noodles

Osso Bucco Milanese, braised veal shank, saffron risotto

Chicken Saltimbocca- garden vegetables, fettucine pasta

Chargrilled NY steak, broccoli rabe, Barolo sauce

Seared Branzino, braised fennel and artichokes

Monkfish Cioppino- mixed shellfish in spicy tomato broth

Tiramisu homemade lady fingers, mascarpone mousse, pistachio

Baba Cake- rum syrup, candied citrus, pastry cream

Chocolate tarte- dark chocolate, pistachios, orange

Berries and Sabayon sauce

Vanilla Panna Cotta- candied lemon, strawberry