tableside
our menus are completely seasonal and change
Hors d’ oeuvres
Wild Dungeness Crab Cakes - pea tendrils, caper tartar, sturgeon caviar
Grilled Temalpakh Dates - jalapeno goat cheese, berry compote, chilé sauce
Indian Flatbread - herb pesto, manchego cheese, heirloom tomatoes
Mushroom Mac n Cheese - foraged mushroom, manchego béchamel
Charcuterie - dry cure duck, truffle duck salami, grain mustard, cheese
Ensalatas
The “Almost” 1924 Caesar - white anchovies, soft boil egg, aioli, manchego cheese, cracked pepper
Micro Greens - red, black and blue berries, parmegano, balsamic vinaigrette
Endive-Radicchio - tuscan melon, watermelon, brie, red wine vinaigrette
BLT - heirloom tomato, pork belly bacon, goat blue cheese, green olive dressing
Entrées
Grilled Seasonal Salmon - pork belly bacon, smoked tomato chutney, honey
Seasonal Sea Bass / Halibut - lemon, broth, white wine, butter, char roe
Braised Santa Carota Short Rib - manchego béchamel, smoked tomato
Grilled Kurobuta Pork Rib Chop - honey, spice, mustard crème sauce
Grilled Cape Grim Tasmanian Rib Eye Steak - chanterelle mushroom gravy
Grilled NZ Elk Chop - dehydrated mushroom rub, coffee, maple, goats blue