Enhance your stay

Avocado bruschetta and herb cream cheese stuffed peppadew peppers drizzled with balsamic glazek

Asiago baked shrimp with warm bread

Summer vegetable baked salmon with lemon cream sauce

Fresh linguine pasta with sausage & peppers

Starwberry tiramisu

Beef tenderloin crostini, caramelized onion, horseradish sauce

Pistachio crusted sea scallop w/ honey bourbon butter

Pesto arancini - fried risotto stuffed with fresh pesto and mozzarella

Baked brie w/ grilled bread- cranberry pomegranate compote, orange zest, rosemary, marcona almonds

Bison bleu sliders w/ caramelized onion, blackberry jalapeno bacon

Bacon wrapped shrimp & honey jalapeño glaze

Grilled lobster lollipops w/ lemon & red chili butter & brioche rolls

Citrus salad- orange, blood orange, grapefruit salad- pomegranate, almonds, shallot and cardamom vinaigrette

Arugula salad w/ crisp pancetta, sautéed grapes, parmigiano reggiano and champagne vinaigrette

French onion soup and topped with fresh sourdough and broiled gruyere cheese

Wedge salad - crumbled bacon, chopped tomato, chives, and smokehouse blue cheese dressing

Herb crusted rack of lamb w/ white balsamic pomegranate reduction - roasted garlic mashed potatoes - maple dijon roasted carrots

Prime center cut beef fillet w/ compound butter/ duck fat rosemary roasted potatoes/ asparagus

Braised beef short rib w madeira sauce - garlic mashed potatoes - maple dijon carrots

Pappardelle pasta & gremolata spiced king crab & broccolini

Almond crusted halibut- seared fennel & arugula salad & fingerling potatoes

Dessert mini assortment (vanilla bean creme brûlée , raspberry toasted meringue trifle, chocolate mousse)

Seared foie gras, brioche crouton, rhubarb gastrique

Lobster cutlet w/tarragon beurre blanc

Grilled crab cake, herb salad, tangerine, marcona almonds, lemon-pepper aioli

Grilled lamb chop over fennel-artichoke-leek fritter w/roasted pepper aioli

Nori wrapped king crab tempura- red caviar, pickled radish, chives, squid ink aioli, miso-mustard sauce

Scallop and caviar napoleon w/lemon-mussel cream *may be an upcharge on this item depending on choice of caviar

Arancini w/mozzarella, prosciutto and san marzano marinara

Hamachi tartare w/ginger, charred shishito pepper, tobiko and shallots served w/crisped won ton skin

Creamy morels on brioche toast

Frutti di mare- shrimp, scallops, mussels and calamari w/salsa verde

Smothered scampi on grilled ciabatta

Dukkah lavosh- preserved lemon, crispy artichoke, roasted tomatoes, avocado, manouri cheese

Crispy pork belly, kimchi, peanuts, ong choy

Szechuan dan dan noodles w/ground pork (spicy)

Baked brie in puff pastry w/ pear chutney, fig-olive crisp and baguette

Thai grilled chicken skewer, tamarind-red curry-coconut sauce

Amuse bouche- bleu d'auvergne crouton w/sliced apple and truffle let's start w/this and choose 2 other dishes

Choice of ribolitta- hearty tuscan (mainly vegetable) soup or butternut squash-gala apple soup w/creme friache and chives; or lobster bisque w/cognac

Composed salad of mango, avocado, snow crab, grilled asparagus, avocado, hearts of palm, toasted pine nut vinaigrette

Roasted beet napoleon- honey-goat cheese, spiced walnuts, pomegranate, micro greens, brunoise vegs

Salade de bouillabaisse- assorted chilled seafood w/tomato-saffron-thyme vinaigrette and rouille

Green goddess wedge, bacon lardons, pickled red onion, roasted peppers

Soft lettuces, micro greens, grilled asparagus, oil cured olives, charred shallots, scallions, radish, manouri cheese ranch dressing

Coulibiac of salmon in puff pastry stuffed w/shrimp mousse and spinach w/pernod w/lobster sauce

Seared snapper w/bananas, lemons and toasted almonds, tomato couscous

Sliced wagyu steak over arugula w/rosemary roasted potatoes, dry braised mushrooms, fried shallots and shaved parmesan drizzled w/ xvoo

Fire roasted pequillo pepper stuffed w/duck, goat cheese and toasted pine nuts w/verde sauce and black beans and rice

5 hr sunday gravy w/meatballs, italian sausage and pork neck, mostaccioli, garlic bread li

3 day marinated grilled rack of lamb over aubergine mousse w/rice pilaf w/sour cherries, balsamic-honey-mint demi glace

Beef wellington- mushroom duxelles, foie gras mousse, parma prosciutto wrapped in puff pastry served w/green peppercorn-mustard sauce

Lobster escoffier- poached in court bullion, served over straw vegetables and grilled asparagus w/pernod-tarragon sauce *mkt upcharge

Tuna tempura wrapped in nori, w/wasabi creme, chile sauce, american caviar, chives and asian slaw (served rare)

Toasted coconut mochi cake, matcha whipped cream

Poached apricots w/vanilla-bourbon labne and pistachios

Tiramisu

Griddled chocolate brioche, orange, rosewater, cinnamon, whipped cream

Bananas foster w/chocolate-pecan-dark buttered rum sauce, vanilla bean ice cream

Creme friache cheesecake w/graham cracker crust and strawberry coulis

Budino di ricotta- ricotta pudding w/almonds

Creme caramel w/raspberries

Grilled peach, smoked grappa-butterscotch, vanilla yogurt, crumbled biscotti, pistachios

Sabayon made to order and served warm w/pernod macerated fruit

Peanut butter pie w/chocolate sauce

Pignoli cookies w/nutella milkshake

Greek mezze platter: e.g, 2 types freshly made hummus, olives, fresh veggies, pita etc

Fava bean risotto and arancini

Beet, mozerella, fig and crostini salad with champagne dressing

Blueberry, lemon, and lavender champagne palette cleanser

Red snapper, pickled red onion , greek lemon potatoes

Airline chicken , herb mash , parsnip purée, seasonal veg, lemongrass beurre blanc

Greek butter cookies

Chocolate baklava (handmade)

Local cheese and charcuterie selection - seasonal accompaniments

Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette

Arugula salad – shaved fennel, parmesan, preserved lemon, evoo, cracked black pepper

Romaine salad – shaved radish, red onion, green goddess dressing

Bitter green salad - frisee, orange supremes, pistachio, pickled red onions, lardons

Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)

Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)

Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)

French onion soup - gruyere, brioche, parmesan, chives (seasonal)

Heirloom tomato soup -parmesan crisp

Wild mushroom soup - fresh dill, sour cream, crispy shallot

Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)

Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)

Roasted corn chowder - meyer lemon creme fraiche, clabrian chili oil, marinated blue crab salad (seasonal)

Butternut squash soup - cardamom creme fraiche, pistachio oil, toasted pine nuts (seasonal)

Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale

Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil

Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili

Maitake mushroom ragu - 60 minute egg, soft polenta, sherry vinaigrette

Confit pork belly - white corn grits, pickled apple salad, maple sweet soy reduction

Pork rillette – shaved radish, fresh herbs, amaretto peach jam

Bison filet tartare - shallot, whole grain mustard, caper aioli, fresh herbs

Duck liver mousse – preserved raspberry, whole grain mustard, fresh herbs

Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche

Maryland style crab cake - pickled asparagus salad, remoulade

Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons

Salmon crudo - beet cured with fresh dill, fennel, and creme fraiche

Ricotta gnocchi – shaved truffle, parmesan crème

Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar

Grilled cauliflower steak - vaduvan spiced, herbed labneh, toasted cashews, pomegranate seed

Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padano

Ricotta gnocchi - spring peas, crispy prosciutto maitake mushrooms, parmesan brodo

Linguini bolognese - ground beef, pork, and veal; braised with fresh herbs and san marzano tomatoes

Pan seared salmon - roasted corn salad, farro, arugula, pancetta, beet vinaigrette

Roasted cod loin - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter

Statler chicken breast - truffle potato puree, haricot vert, rosemary pan jus

Roulade of chicken - mushroom duxelle, broccoli rabe, cauliflower puree

Confit leg of duck - warm fingerling potato salad, sautéed spinach, torched orange vinaigrette

24-hour braised short rib - yukon potato purée, haricot vert, port demi glace

Filet of beef – cabernet butter, creamed spinach, fondant potatoes

Roasted sea bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)

All dark chocolate mousse cake - chocolate highlights

Creme brulée - seasonally inspired

Cappuccino mousse cake - espresso mousse, white chocolate mousse, mocha chiffon, espresso caramel

Parisian style cheesecake - seasonal fruit gelee

Flourless chocolate tart - seasonal fruit

Seasonally inspired fruit dessert - chef’s whim

Ahi tuna tostada with avocado & mango salsa

Cheese poblano tamales with corn garnish

Pescado a la plancha - pan seared sea bass, salsa roja saffron rice and mango salsa

Birria braised beef, sweet corn salsa and jalapeno foam sauce

Cilantro lime flan with fresh fruit and chantily cream

• goat cheese and tomato tartlets with sundried pistachio pesto

Filled goat cheese with edible flower petals and seeded crackers

Green goddess salad with shaved rainbow carrots, watermelon radish, pecans and pecorino

Herb crusted lamb chops with fig glaze, lemon garlic potatoes and roasted campari tomatoes

Grilled mediterranean chicken with lemon garlic potatoes and shirazi salad with pistachio and pomegranate

• chocolate mousse with pistachio crumble

Choux puff pastry filled with chocolate mousse

Fresh baked bread with extra virgin olive oil cruets served tableside

Fig and goat cheese gallets with rosemary

Croquettes with local linquica and cheese. smoky harissa dipping sauce

Day boat halibites - lightly breaded local halibut with lemon dill aioli

Paella with local seafood favorites - herbs, rice, saffron and caldo

Grilled baja oysters - estilo baja sur with grilled lemon and herbs

Chicken skewers with smoky harrissa (a morocaan condiment) and sage pesto,

Assorted house pastries with local honey and toasted nuts