Chef Robert Ritchie

Lobster bisque soup with lobster claw meat, sherry, light touch of cream and a flavorful lobster stock

Chinese style chicken or pork lettuce wraps - wok seared ground pork or chicken served warm with crispy wontons, toasted peanuts, scallions, blistered peppers, napa cabbage and iceberg lettuce wraps

Fettuccine con Fungi porcini - northern Italian style dried porcini mushrooms braised in vegetable stock, shallots, cream, and aged pecorino romano cheese

Chopped Iceberg wedge, eggs, bacon lardons, tomatoes, sweet vidalia onions, croutons, Point Reyes blue cheese crumbles

Fettuccine Carbonara - sauteed shallots, guanciale, organic egg yolk and grated 24 month aged Pecorino Romano

Maryland style lump crab cakes served with a remoulade sauce and field greens with lemon honey dressing

Assorted pates - duck liver mousse, campagna and black truffle liver pates with italian crisps, cornichon and chutney

Sous-vide warm leek salad with radicchio, mache, arugula, cashel bleu cheese lemon chive vinaigrette and toasted cashews

Antipasti plate with grilled eggplant, red bell peppers, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,

Warm Maine lobster salad on roasted beets, grilled asparagus, citrus lemon and champagne vinaigrette

Caviar tarte layered with sturgeon caviar, chopped egg, creme fraiche, chives, and house made Bellinis

Hand rolled Mediterranean style sushi platter with selected items (smoked salmon / tuna / salmon / crab / uni)

Jumbo prawn cocktail with Haas avocado, spicy bloody mary cocktail sauce - homemade wheat crackers

One Italian veal and beef meatball, pan roasted and served with Mom's marinara, Sicilian oregano grilled bruschetta for dipping

Burrata salad with roasted butternut squash, chickpea, farmers market greens and arugula, curried sunflower seeds, aged cab sauv and virgin 1st press olive oil

Colossal Florida stone crabs with horseradish salad and mustard sauce and (market price)

Crispy tempura shrimp and calamari platter with assorted dips

10 oz Berkshire Pork center-cut loin chops marinated overnight in ginger, soy, garlic and pan roasted - plum chili sauce, stir-fried vegetables

Long Island roast duck with a black fig and balsamic glaze, ginger lemon carrots and herbed organic wild rice with pecans

Sous vide boneless leg of lamb, red wine garlic and rosemary reduction, sauteed asparagus and warm french bean salad

Maryland blue fin crab stuffed wild salmon, roasted and served over Minnesota pecan wild rice, ginger butter sauce

Farmers market peak of season vegetarian platter, crispy tofu, cous cous, green lentils, swiss chard and roasted kale, and grilled eggplant - smokey tomato sauce

Chilean black sea bass, sweet corn fricassee, spinach, tomato butter

Day caught roast codfish, black truffle mushroom risotto with roasted red pepper butter - grilled asparagus

Alaskan King crab legs, citrus garlic seasoning, drawn butter, hash browns, cole slaw and roasted carrots (market price)

Salmon au Paupiette - wild king salmon baked in an envelope with butter, broccolini, capers, shallots, tarragon, Chardonnay - served over Turkish apricot couscous and almonds

12 hour braised beef short ribs - organic grass fed beef short ribs braised in red wine, mushrooms, thyme, garlic and tomato

Steamed New England lobster pot with lobster, corn, new potatoes, asparagus and drawn citrus butter

Filet mignon with grilled prawns, roasted forest mushrooms and shallots, grilled zucchini with herbed potato puree

Garlic herb crusted rack of Colorado lamb, roasted fingerling potatoes, steamed broccoli rabe, mustard sauce

Slow braised Caribbean style oxtail stew with plantains and red beans and rice

Bone in blackened ribeye, chive-chili butter, stir-fried ginger carrots and french green beans - crispy fingerling potatoes

NY Sirloin with sauteed forest mushrooms and shallots, glazed lemon ginger carrots and asparagus, crispy roasted potatoes

6 - Layer dark chocolate cake, French vanilla ice cream and sliced strawberries

House made cookies and apricot rugalach platter, fresh picked raspberries, strawberries, blackberries and mint

Pear and blueberry crumble, premium vanilla bean ice cream and dulce du leche

Homemade cinnamon apple Galette, fresh whipped cream, caramel sauce and vanilla ice cream

Brown sugar flambéed warm bananas foster, caramel and vanilla ice cream

Italian Ricotta cheesecake with fresh strawberries

Warm Tollhouse chocolate cookie sundae, chocolate gelato and warm chocolate sauce

Fresh raspberry tarte with vanilla creme center on short crust

Platter rustico - cured Italian meats, parmigiano, olives, eggplant, crudo

Carpaccio of prime beef crudo, rucola, parmigiano, capers, lemon oil

Fritto misto - fried calamari, prawns and artichokes, aioli, cherry peppers

Insalate caprino arugula, warm bucheron, roasted beets, pistacchio, vinaigrette

Ceasar salad tableside, white anchovy, garlic, citrus, red romaine, Pecorino, crouton

Truffle burrata - roasted tomatoes, basil, EVOO, bruschetta, kalamata olive spread

Fresh cavatelli pasta with charred corn, guanciale, parmigiano, cacio y' pepe

Bucatini pasta creamy carbonara, peas, guanciale, aged parmesan

Fresh rigatoni pasta with house made spicy sausage ragu, fresh peas, ricotta

Fresh veal agnolotti pasta with a spicy vodka sauce, basil, pecorino

Fresh spaghetti with manilla clams, pancetta, hot chillies, parsley, vermouth

Caprese- heirloom beef steak tomato, French endive, gorgonzola, pancetta, balsamic glaze

10 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled zucchini with herbed potato puree

Florentine style grilled lamb chops with roast fennel and broccoli - saffron rice

- SEASONAL ROAST VEGETABLES AND SIDES (Family Style)

Costoletta alla parmigiana - bone-in veal chop parmesan, marinara, mozz, pecorino

Dry aged Florentine style porterhouse steak with rosemary sea salt, spinaci, roasted potatoes

Organic wild caught grilled salmon, mustard cream, haricots verts

Jumbo prawns served scampi style with lemon, parsley, white wine sauce, cherry tomatoes, fregola

12 hour braised beef short ribs - organic grass fed beef short ribs braised in red wine, mushrooms, thyme, garlic and tomato

Roast lamb with a red wine garlic and rosemary reduction, saffron potatoes and sauteed asparagus and mixed french bean salad

Roman style Branzino - delicate white fish stuffed with lemon, herb and seasoning roasted and served with saffron yukon potatoes and steamed lemon spinach

Dover Sole Tuscan style with steamed parsley potatoes, ginger carrots and sauteed baby zucchini and pattypan squash

Melanzane - thin crisp eggplant cutlets layered with smoked mozzarella, spicy marinara sauce and herbed ricotta cheese

Chicken Capricciosa - thinly pounded pan breaded chicken breast, bufala mozzarella, campari tomatoes, balsamico

Bone in blackened ribeye, chive-chili butter, ginger carrots and french green beans, roasted fingerling potatoes

Home style - sheet pan lasagna layered with white bechamel, Italian sausage, herbed ricotta cheese, bufalo mozzarella and aged pecorino romano -

Pan seared black sea bass with roasted fingerling potatoes and a warm eggplant green bean salad

Warm chocolate chip cookie sundae – chocolate gelato – chocolate sauce

Assorted Italian cookies with citrus gelato and fresh berries

Spumoni Italian cheesecake - strawberries - fresh cream

Chocolate mousse cake, mascarpone cream, fresh berries

Gelato, fresh berry, mango, pistachio, hazelnut or chocolate

Fresh fruit berry tarte with vanilla creme center on short crust

Burrata salad with grilled baby eggplant, chick peas, farmers market greens and arugula, curried sunflower seeds, balsamic vinaigrette

Avocado multigrain toast with edamame, black beans, queso fresco, cilantro and fresh lime

Assorted Italian cheeses, prosciutto, salami, figs, grapes, olives, crostini and stuffed grape leaves

Canadian gravlax on morning bagel with whipped cream cheese, chives, traditional garnishes

Baked pull apart cinnamon and orange zest monkey bread with warm icing

Truffle Mac n Cheese - macaroni baked with black truffles, three-cheeses, Parisian ham, served gratinee style with garlic bread crumbs

Sliced perfectly ripened mango, papaya, avocado and kiwi platter - Greek yogurt, clove honey and

Grilled onion, zucchini and summer squash egg scramble with silken tofu and three cheeses

Grilled citrus butter salmon on curried lentils with sauteed baby kale and spinach

Morning crepes stuffed with scrambled egg, sauce mornay - baby kale, roasted vegetables and grated Emmental cheese

Traditional style eggs benedict on toasted English muffin with Canadian bacon, poached eggs and hollandaise

Steak au poivre - grilled sirloin with roasted forest mushrooms, poached egg, warm asparagus and lentil salad

Belgium waffles with whipped cream, fresh strawberries and Canadian maple syrup

Omelets made to order with sauteed baby kale, goat cheese, roasted red peppers, zucchini and spring onions

Ham and Swiss brioche baked bread pudding with seasonal mache and warm green bean salad

Corned beef hash - pan fried and topped with poached eggs - toasted multi grain bread and homemade style ketchup

Crisp bacon potato rosti with fried sunnyside eggs - cantaloupe mint and lemon fruit salad

Roasted leek and shitake mushroom brunch quiche pie with aged parmesan and Swiss

Buttermilk pancakes with fresh blueberries - Vermont maple syrup and whipped butter

Assorted cookie and rugulach platter with fresh berries and mint

5 layer chocolate cake served warm with vanilla ice cream and berries

Blueberry crumble with premium vanilla bean ice cream and dulce du leche

Caramel bread pudding with season berries, warm butterscotch sauce and whipped cream

Triple chocolate - warm tollhouse cookie sundae with chocolate gelato and caramel sauce

Crepes Suzette with mixed berries and whipped cream

Arancini di Riso - crispy mozzarella stuffed arancini rice balls, lightly pan fried and served with a pomodoro basil dipping sauce

Crispy jumbo lump crab cakes served with a remoulade sauce and field greens with lemon honey dressing

Jumbo shrimp cocktail with Haas avocado, spicy bloody mary cocktail sauce - homemade wheat crackers

Dozen shucked fresh oysters - pacific / atlantic and canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers

Union Square Market greens salad with bibb lettuce, heirloom tomatoes, chives, pan fried breaded goat cheese

Assorted pates - duck liver mousse, campagne and black truffle liver pates with italian crisps, cornichon and chutney

Poached Maine lobster salad on roasted beets, grilled asparagus, citrus lemon and champagne vinaigrette

Fettuccine con Fungi porcini - northern Italian style dried porcini mushrooms braised in vegetable stock, shallots, cream, and aged pecorino romano cheese

Sous-vide warm leek salad with radicchio, mache, arugula, Cashel bleu cheese lemon chive vinaigrette and toasted caashews

Chopped Iceberg wedge, eggs, bacon lardons, tomatoes, sweet vidalia onions, croutons, Point Reyes blue cheese crumbles

Fettuccine Carbonara - sauteed shallots, guanciale, organic egg yolk and grated 24 month aged Pecorino Romano

Antipasti platter with assorted cheeses, grilled marinated eggplants, red bell peppers, prosciutto di parma, salami, grilled radicchio and endive, tomato, mozzarella, prosciutto, olives, figs and assorted cheese platter

Italian veal and beef polpettis, pan roasted and served with Mom's marinara, Sicilian oregano grilled bruschetta for dipping

Vegan Beech mushroom "sea scallops" pan seared in extra virgin olive oil with roasted garlic and chive over polenta with cashew cheese and sun-dried tomato (vegan)

Roast traditional organic free range chicken roasted brussels sprouts, steamed asparagus, whipped garlic potatoes

Grilled garlic crusted rack of Colorado lamb, roasted Yukon gold potatoes, steamed broccoli rabe, mustard sauce

Macadamia crusted swordfish steaks over creamy polenta with tangerine basil butter sauce and grilled asparagus

Steakhouse burger - prime aged ground sirloin burger patty, kaiser roll, special sauce, tempura onion rings

Salmon au Paupiette - wild caught king salmon “au paupiotte baked in an envelope with butter, broccolini, capers, shallots, tarragon, Chardonnay - served over Turkish apricot couscous and almonds

Sous vide boneless leg of lamb with a red wine garlic and rosemary reduction, sauteed asparagus and warm french bean salad

Natural Veal Rib Chop - citrus, garlic herb marinade, pan roasted, roasted forest mushrooms - over blue cheese potato gratin

Maryland blue fin crab stuffed wild salmon - roasted and served over Minnesota pecan wild rice, ginger butter sauce

Filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled zucchini with herbed potato puree

Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale, and grilled eggplant - smokey tomato sauce

Pan roasted Chilean black sea bass, sweet corn fricassee, spinach, tomato butter

Pan seared day caught codfish, black truffle mushroom risotto with roasted red pepper butter - grilled asparagus

Blackened 12 oz ribeye steak with a chive-chili butter, stir-fried ginger carrots and french green beans - crispy fingerling potatoes

New York strip steak with truffle butter, glazed lemon ginger carrots and asparagus, crispy roasted potatoes

6 - Layer dark chocolate cake with French vanilla ice cream and sliced strawberries

Brown sugar baked warm bananas foster with caramel and vanilla ice cream

House made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries and mint

Apple and brandy soaked raisin strudel with whipped cream, caramel and fresh berries

Homemade pumpkin pie with cinnamon whipped cream, caramel dulce du leche and vanilla ice cream

Pear and blueberry crumble with premium vanilla bean ice cream and dulce du leche

Warm dark chocolate pecan cookie Sundae with chocolate gelato and warm chocolate sauce

Homemade cinnamon apple Galette with fresh whipped cream, caramel sauce and vanilla ice cream

Seared sesame tuna loin, sliced with blistered shiso peppers and seaweed salad - ponzu dipping sauce

Black sesame crusted jumbo sea scallops, pan seared - stir-fried baby bok choy and enoki mushroom salad

Tuna tartar with avocado, scallions, jalapeno and ginger soy sesame glaze, on crispy wonton strips

Japanese style chicken or pork lettuce wraps - wok seared ground pork or chicken served warm with crispy wontons, toasted peanuts, scallions, blistered peppers, napa cabbage and iceberg lettuce wraps

Crispy calamari with a spicy chili sauce - tender marinated calamari in a tempura batter and deep fried extra crispy

Tempura vegetables - (sweet potato, carrots, onions, broccoli) lightly fried and paired with a light soy broth dipping sauce

Vegetarian Gyoza dumplings - steamed and pan seared, served with a chili dipping sauce

Sushi - 3 handrolls sushi (salmon, trout, shrimp) and one tuna avocado spicy roll

Shiso California Tekamaki - crab, avocado, scallion and cucumber hand rolls with tobiko row

Sushi rolls - your choice, hamachi tuna, spicy trout, salmon, shrimp, sweet crab, or vegetarian with shiso peppers, avocado, grilled shitakes

Hibachi mirin soy marinated chicken wings - crispy fried and served with toasted sesame glaze

Homemade pork and shrimp dumplings - steamed and pan seared, served with a soy, ginger chili dipping sauce

Crispy light scallion pancakes with ponzu lemon sauce - and steamed ginger prawns

Sweet soy glazed sushi grade tuna rice poke with avocado, radish, seaweed, dashi and toasted sesame seeds

Tempura shrimp and vegetables - jumbo prawns tempura style with stir-fried baby bok choy, carrot, broccoli and snow peas, steamed ginger rice

Surf and Turf - grilled 8 oz filet mignon with baked cold water lobster - house special sauce, crispy potato cakes and steamed broccolini

Pork Tonkatsu - thin pounded pork cutlet, served tonkatsu style with plum sauce, ramen noodles and stir-fried vegetables

Tan Tan Ramen - ground pork, peanuts, bok choy and ramen noodles served with a flavorful hot pork broth (fried egg optional)

Hibachi meats and shrimp - skewed steak and shrimp served hibachi style (over hot grill flames) with stir-fried vegetables, noodles or white rice

Steamed ginger, soy and mirin Atlantic cod with stir-fried baby bok choy, sesame and edamame steamed rice

Chili and soy glazed organic salmon steak, grilled and served with roasted Japanese eggplant, steamed ginger rice

Braised Japanese style short ribs - fork tender with sesame pea shoots, baby bok choy and edamame stir-fried rice

Black sesame chicken - chicken strips, dredged in sesame seed corn starch and served extra crispy with stir-fried pea shoots, broccolini, peppers, carrots and bok choy - steamed jasmine rice

Kama Nanban Soba - soba noodle soup with 7 spice seasoned duck breast, asparagus, fiddlehead fern and scallion in a rich dashi broth with homemade sobas

Yakitori for two - Japanese sweet potato, chicken wings, shishito roast peppers, chicken thigh, chicken livers, japanese eggplant and carrots - skewed - grilled - glazed with sticky rice

Yakishoba - stir-fried soba noodles with sous vide japanese sweet soy glazed pork belly, cabbage, ginger, stir-fried noodles and dashi broth

Steamed Alaskan crab legs, citrus garlic seasoning, drawn butter, hash browns, cole slaw and roasted carrots (market price)

Bone in blackened ribeye, chive-chili butter, ginger carrots and french green beans, roasted fingerling potatoes

Steamed Maine lobster for 2 with drawn butter with stir-fried vegetables and potatoes

Assorted house made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries and mint

Authentic espresso and chocolate tiramisu with dark chocolate fresh raspberries, whipped cream and mint

Green tea ice cream with freshly made tea cake

Deluxe creamy Vanilla cheese cake with homemade strawberry jam and toasted pecan

Warm jumbo chocolate chip cookie sundae with dark chocolate gelato and chocolate sauce

Mezza plate with house made hummus, grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, figs

Black sesame crusted jumbo sea scallops, pan seared - stir-fried baby bok choy and enoki mushroom salad

Roasted vegetable tarte - grilled eggplant, red pepper, zucchini, squash, goat cheese and roasted tomato tart with a micro greens salad

Sous-vide warm leek salad with radicchio, mache, arugula, Cashel bleu cheese lemon chive vinaigrette and toasted walnuts

Seasonal shucked chilled oysters on the half shell with shallot mignonette, lemon and house baked wheat crackers

Sardines Escabeche - marinated roasted peppers, pimento spread - toasted buckwheat baguette

Arabic sliced lamb flatbread with eggplant babaganoush, whipped feta, pine nut hummus and sun-dried tomatoes

Macadamia crusted black fin tuna loin, sliced and served rare with Za'atar lemon olive oil, balsamic fig syrup

Porcini mushroom soup - aged Jerez vinaigrette - creme fraiche, chive oil, buckwheat baguette croutons

Grilled spring vegetables, squash, eggplant, chilies, mushrooms, red bell pepper, heirloom vidalia onion, black olive hummus, feta cheese and flatbreads

Octopus a la Plancha - marinated roasted, grilled tender octopus, arugula, Valencia orange vinaigrette

Bucatini pasta with porcini mushroom ragu, arugula, pecoino romano cheese and tarragon

Little neck clams linguini - local clams, black garlic, brocoli rabe and cream over fresh linguini pasta with flat parsley and garlic toast

Doppio Agnolotti raviolis, slow braised pork shoulder ragu, sage, crushed DOP tomatoes, aged Reggiano parmesan

Spaghetti fresco with saffron, lemon, extra virgin olive oil, roasted garlic, red chili flakes, pink peppercorns - aged pecorino romano

Tagliatelle bolognese - Chefs ground meat made with 100% organic grass fed pasture beef and pork, fresh pasta and 24 month DOP aged reggiano parmesan

Grilled salmon over stir-fried edamame rice with roasted maitake and oyster mushrooms, saffron sauce

Chicken Milanese - crispy pan fried pounded seasoned parmesan panko chicken cutlets with roasted corn, red peppers served with arugula salad and gazpacho vinaigrette

Chicken Pancetta with Sage - organic breast of chicken wrapped with sage and pancetta, pan seared and served with lemon chive caper sauce and wild rice

Roast boneless leg of lamb marinated in rose, rosemary, garlic, thyme - served with potato cakes and roasted eggplant and portobello mushrooms

Jumbo shrimp scampi - sauteed in garlic, white wine, fresh lemon, parsley and a touch of cream over fresh linguini pasta with a sprinkle of parmesan

Dover Sole meunière style with steamed parsley potatoes, ginger carrots and sauteed baby zucchini and pattypan squash

Veal (or chicken) scaloppini with Jerez de sherry, capers, parsley, vermouth, lemon oil - roasted russian fingerlings - marinated warm beets

Olive oil poached salmon - sauce beurre noisette, lemon spinach and kale, sun choke and potato gratin

Snake River Farms Wagyu ribeye steak - roasted eggplant and king trumpet mushrooms - roasted saffron yukon gold potatoes

Dry aged New York strip steak, pan roasted medium rare - bone marrow truffle butter - steamed lemon asparagus

Strawberry shortcake layered with fresh sliced strawberries and whipped cream - raspberry coulis

Triple chocolate sundae with a warm walnut chocolate brownie, chocolate gelato and dark chocolate sauce

Assorted lemon, chocolate or white cupcakes with vanilla ice cream and strawberries

Blueberries, blackberries, strawberries and red raspberries tossed in sugar lemon juice with biscotti

Seasonal fresh fruit and mixed berry tarte with a vanilla cream custard

Warm butterscotch drizzled vanilla ice cream with triple chocolate chip tollhouse cookies

Creamy vanilla bean cheesecake with homemade strawberry coulis and toasted pecans

Guacamole made tableside with avocado, tomato, onions, scallion, jalapeno, radish, garlic, lime toasted pepita and thick tortilla chips

Roasted broccoli house pizzetta with pesto sauce, charred asparagus, butternut squash butter and buffalo mozzarella

Roasted butternut squash ravioli with a balsamic syrup, pistachio and truffle burrata

Roasted tomato bisque with torn basil, pecoino romano cheese and grilled bruschetta

Roasted red pepper and tomato bisque with a touch of cream, torn opal basil and toasted ciabatta croutons

Risotto e Asparagi - made to order arborio rice with homemade vegetable broth, shallots, white wine, heirloom organic asparagus and pecorino romano

Sunflower Hummus with crispy herb, extra virgin olive oil and parmesan baked pita chips, vegetable crudité

Farmers salad with baby sweet greens, snap peas, carrots and fresh burrata with grilled Italian ciabatta

Crispy crab cakes with grilled pineapple salsa, roasted corn and mache greens salad

Bucatini pasta with porcini mushroom ragu, arugula, pecoino romano cheese and tarragon

Grilled jumbo prawns provencale - baked shrimp in casserole with white wine, black garlic, chopped tomato and black olives over homemade linguini

House made butternut squash ravioli with lobster sauce with snipped chives and aged pecorino Romano cheese

Farmers market peak of season vegetarian platter with crispy tofu, roasted butternut squash cous cous, green lentils, swiss chard and crispy kale

Miso marinated crispy pan fried tofu over mashed roasted cauliflower with radish, kale and grapefruit soy ginger miso glaze – steamed broccolini

Roasted cauliflower, charred pepper and tomato vegetable dinner quiche with emmenthal Swiss cheese – sweet greens misto salad

Charred Caulilflower steak with maitake mushrooms, over garnet yam puree with pistou of almond and fresh mint

Seared crispy tofu with roasted mushroom faro with miso broth, winter squash and baby bok choy

Rigatoni with arugula pistou, roasted butternut squash, roasted forest mushrooms, parmesan cheese and toasted pinenuts

Crispy fillet of wild caught salmon over celery root puree with braised leeks and lemon gremolata

Fillet of sole steamed with champagne sauce, paddlefish roe - roasted fingerling potatoes and grilled asparagus

Spaghetti squash with roasted red pepper and mint, charred brussels sprouts with chili vinaigrette, roasted sweet potatoes with Aleppo, lemon oil and parsley

5 layer chocolate cake served warm with vanilla ice cream and berries

Italian bakewell semolina tart layered with apricot lemon preserves and fresh picked berries

Strawberry shortcake layered with fresh sliced strawberries and whipped cream - raspberry coulis

Authentic espresso and chocolate tiramisu with fresh raspberries, whipped cream and mint

Warm apple and rolled raisin tart with almond whipped cream and caramel sauce

Giant All Star Crinkled Chocolate Chip Cookies - house made chocolate chip cookies with vanilla ice cream

Ceviche Vera Cruz - yellowfin tuna, avocado, grapefruit, cilantro, leche de tigre, chayote, poblano, serrano, and shallots

Caesar - market greens, house-made caesar dressing, cotija, anchiovies, guajillo, oregano, and spiced croutons

Chips - Salsa and Guacamole - avocado, lime, cilantro, avocado, garlic, onion, spiced pepitas, pickled red jalapeño / charred tomatoes, tomatillo, garlic, serrano, onion, morita, costeño, cilantro, cumin

Tacos - 3 per guests - beer battered cod, chipotle mayonnaise, pickled red cabbage / berkshire pork, onion, cilantro, salsa verde / seasonal vegetables, onion, toasted spiced pepitas, crema, cabbage

Queso Fundido - heritage chorizo, chihuahua cheese, cilantro, onion, pickled red jalapeño, and house-made flour tortillas

Barbacoa styled shredded beef served with hand made blue tortillas, trio of salsas, roasted corn, queso, grilled pineapple and lettuce cups

Assorted grilled summer vegetables, squash, eggplant, chilies, portabello mushrooms, red bell peppers, heirloom vidalia onions, cojita cheese, tortillas, salsas

Assorted oysters on the half shell with chili shallot mignonette, lemon and house baked wheat crackers

Grilled seafood skewer with scallop, shrimp, mushrooms, zucchini and tomatoes over a summer greens salad with a smoked onion vinaigrette

Blackened swordfish steaks grilled and served with spicy roasted Mexican corn salad and cabbage jalapeño slaw

Chili Relleno - calkins creamery havarti & queso fresco stuffed poblano chile, salsa ranchera, tortillas, saffron rice and black beans with crema

Mariscos al Mojo - pan seared black sea bass with a roasted garlic chipolte butter, seasoned long grain wild rice, grilled squash

Pork Al Pastor - braised boneless berkshire pork ribs, pineapple-tomatillo, salsa, achiote, roasted poblano, charred spring onions, seasoned long grain rice

Lamb Barbacoa - braised lamb shank in mole sauce over roasted corn polenta with butternut squash and crispy shallots

Pechuga de Pato - crispy pan seared duck breast, corn tamale, smoked mushrooms & nopales, tamarind glaze

Arroz con pollo - tender pulled chicken with pigeon peas, peppers, onions, white wine, sofrito and long grain rice

Braised chicken thigh with hand made tortillas, assorted salsa, saffron rice, avocado and lime cream

Black angus beef burgers with chili garlic bacon, smoked cheddar, avocado, chili mayonnaise, hand made french fries

Chicken enchiladas - hand rolled chicken tortilla rolled with stewed pulled chicken and cotija cheese, enchilada sauce and cheddar

Dulce du Leche Cheesecake with chocolate sauce and fresh strawberries

Callebaut Chocolate Lava Cake Warm chocolate lava cake served with vanilla ice cream, fresh raspberries and raspberry sauce

5 layer Mexican chocolate cake served warm with vanilla ice cream and berries

Chocolate chip cookie sundae with dark chocolate gelato and chocolate sauce