sample menu
HORS D'OEUVRES
Seared Tuna Taco
soy vinaigrette, wasabi, wonton
Marin Gem Oyster
kumquat, agave
Miniature Tarragon Chicken Tartlets
Prosciutto Rosette
parmesan crisp, fig jam
Red Mustard Crusted Baby Lamb Chops
honey shallot marmalade
Sweet Potato Arancini
sundried tomato chutney
FIRSTS
Coconut Carrot Ginger Soup
Seared Scallop
smashed English peas, Meyer lemon
Agave Lime Glazed Smoked Pork Belly
chipotle arepa, salsa verde
STATIONS
Antipasto
chef’s selection specialty cured meats, including mortadella, soppressata, dry cured salamis, and prosciutto; garnished with olives, house made pickles, mustards, crostini, and grissini
Tuna Action Station
choice of: Avocado tuna tartare, edamame, lime, micro cilantro; Lemon cured spicy tuna cube, seared on hot stone; Tuna egg rolls with chipotle, mango coulis
Italian Spiedini Station
choice of: Calabran chili crusted flank steak skewer; Meyer lemon marinated chicken skewer; Shrimp spiedini
SALADS
Little Gem Salad
crispy fried egg, parmesan tuile sticks, anchovy lemon dressing
County Lines Chicories
candied pecans, dried apricots, pickled ginger vinaigrette
Roasted Beet Salad
tat soi, ginger carrot vinaigrette puree
ENTRÉES
Seared California Seabass
grapefruit beurre blanc, roasted marble potatoes, haricot vert
Poached Lobster
roasted shallot butter, truffle grits, garlic chard
Soy Grilled Hanger Steak
shitake mushroom salsa, baby bok choy, sesame glazed carrots, soba noodles
Fennel Crusted Sliced Pork Loin
caraway cooked cabbage slaw, pickled baby carrots, pork jus
Confit Chicken Thighs
white bean puree, sauteed napa cabbage, bacon lardons
Truffle Risotto
carrot broth, celery heart salad
DESSERT
Crispy Marcona Pains d'Amande
cherry gelee, milk chocolate, mousseline, apricot swirl
Meyer Lemon Tarragon Cheesecake
fennel pollen shortbread, whipped yogurt, strawberry coulis
Chocolate Quinoa Cake
knob creek tipsy bananas, honey cocoa cream, honeycomb crunch (gluten free)