Chef Rochelle Wharton

Yuzu Miso Tuna Crudo (chili oil, micro shies, crispy rice)

Crispy Lobster Bao, (miso aioli, pickled daikon)

Wagyu Tartare (soy cured yolk, nori crisp)

Spicy Tuna Tartare (avocado, crispy shallots)

Smoked Mushroom Dashi Ramen (scallion oil, soft egg)

Chilled Sesame Soba (cucumber, chili crunch, sesame vinaigrette)

Silken Tofu and Mushroom Broth (kombu, scallion oil)

Lobster Miso (coconut milk, chili oil)

Miso Butter Black Cod (forbidden rice, charred bok choy)

Teriyaki Glazed Chicken Thigh (ginger jasmine rice, blistered shishido)

Seared Scallops (cauliflower purèe, soy brown butter)

Miso Glazed Tofu (Jasmine Rice, sesame greens)

Matcha White Chocolate Parfait (yuzu curd, black sesame brittle)

Yuzu Cheesecake (toasted coconut crust, berry compote)

Black Sesame Panna Cotta, honey tuile

Dark Chocolate Miso Tart (sea salt, Matcha cream)

Calamari Fritti (lightly crisped calamari, lemon zest, and herbed infused oil)

Carpaccio de Pesce (thinly sliced seasonal fish, citrus vinaigrette, capers, and micro herbs)

Pollo Arrosto Piccolo (Tender roasted chicken bites with rosemary, garlic, and white wine reduction)

Insalata Verde Classica (baby greens, shaved fennel, cucumber, and aged balsamic vinaigrette)

Insalata di Mare (chilled seafood salad with calamari, shrimp, citrus, olive oil, and parsley)

Insalata di pollo Grigliato (grilled chicken, arugula, cherry tomatoes, Parmigiano Reggiano, lemon dressing)

Linguine alle Vongole (fresh clams, garlic, white wine, parsley, and extra virgin olive oil)

Tagliatelle al Pollo (hand cut pasta with tender chicken, wild mushrooms, and light cream sauce)

Penne Pomodoro e Basilico (slow simmered tomato sauce, fresh basil, and aged pecorino

Branzino al Forno (oven roasted Mediterranean sea bass with lemon, capers an

Gamberi alla Griglia (grilled jumbo shrimp, chili garic, and citrus olive oil)

Pollo alla Cacciatora (braised chicken with tomatoes, olives, herbs and white wine)

Tiramisu Classico (espresso soaked ladyfingers, mascarpone cream, cocoa dust)

Panna Cotta alla Vaniglia (silky vanilla custard with seasonal fruit compote)

Crostata al Limone (lemon custard tart with almond crust)

Warm Mezze Platter (creamy hummus, smoky baba ghanoush, lemony whipped feta, marinated olives, roasted peppers, grilled pita)

Charred Octopus with Lemon & Oregano

Falafel with Tahini or Tzaziki

Greek Village Salad (vine ripened tomatoes, cucumber, olives, red onion, feta, oregano, and olive oil)

Classic Mediterranean Chopped Salad (tomato, cucumber, red onion, parsley, oregano, olive oil, and red wine vinegar)

Wild Mushroom and Spinach Orzo (creamy orzo finished with parmesan, thyme, and truffle oil)

Seafood Paella (saffron rice with shrimp, calamari, mussels, and sweet peppers)

Moroccan Spiced Lamb Chops (grilled lamb with mint yogurt sauce and cous cous

Herb Roasted Chicken with Preserved Lemon (garlic, rosemary, thyme, and white wine jus)

Beef Kofta with Tzatziki (grilled spiced beef skewers served with warm pita)

Baklava (layers of phyllo, walnuts, honey, and orange blossom syrup)

Olive Oil Orange Cake (dairy free) (moist, citrus forward cake with almond flour)

Lemon Panna Cotta with Berry Compote (silky custard balanced with fresh acidity)