multi coursed plated and family style

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passed hors d'oeuvres

fried artichoke hearts, rosemary aioli

tuna tartare, tortilla crisp, mango, avocado, sweet soy, sesame, wasabi tobiko caviar

cucumber-yogurt, mint

caramelized wild mushrooms, grana padana, fontina, white truffle oil, freshly grated grana padana

skewered, dry-aged beef tenderloin, shallot, evoo, sea salt, chimichurri & bearnaise

skewered, garlic butter basted cold water lobster, drawn butter

grilled late spring vegetables (baby zucchini, baby heirloom tomatoes, mixed baby rainbow carrots), lemony oregano vinaigrette, sea salt

mixed fingerling potatoes, garlic & herb butter

burrata mozzarella, pickled nectarine, arugula, mint, evoo, cracked black pepper

basil lemon shortbread, meyer lemon glaze, compressed local peaches, whipped honduran cream, crystallized honey