Chef Jacques Jean-Kaalstad

|Shawarma Rolled w/ |Tomato|Cucumber|Red Onion| |Pickled Red Cabbage| |Fresh Herbs| |Yogurt Dressing|

Naan & Hummus|Garlic Roasted Hummus|Cold Pressed Olive Oil

|Whipped Feta| |Roasted Strawberries| |Micro Basil| |Toasted Sourdough| |Cracked Black Pepper| |Olive Oil|

Marinated Castelvetrano & Kalamata Olives | Feta | Sourdough A Mediterranean-inspired selection of buttery Castelvetrano and briny Kalamata olives, marinated with citrus, herbs, and extra virgin olive oil. Served alongside creamy feta cheese

Charred octopus, expertly prepared and lightly charred, served atop smoky romesco sauce and accented with vibrant Calabrian pesto. Finished with slow-roasted tomato confit and crisp shaved radish

Fried Calamari | Arrabbiata | Lemon Lightly seasoned calamari, delicately fried until golden and crisp, served with a vibrant house-made arrabbiata sauce and fresh lemon

Spinach Grilled Cheese with Artichoke Cream Golden, buttery artisan bread grilled until crisp and filled with a blend of melted cheeses, tender sautéed spinach, and a silky artichoke cream

|Tuscan Chicken Roulade | |Feta Rice| |Fried Eggplant| |White Tomato Reduction| |Garnish|

|Mediterranean stuffed Salmon| |Orzo| |Seasonal Vegetables| |Balsamic Reduction| |Garnish|

|Grilled Kabobs|Creamy Tarragon Yogurt|Basmati Rice|Mediterranean Medley

|Lamb Chops|Sweet Potato Curry|Cucumber Slaw|Crispy Chickpeas|Fried Kale

Pistachio Cheesecake A velvety pistachio-infused cheesecake nestled atop a buttery biscuit crust, finished with roasted pistachios, delicate whipped cream, and a drizzle of honey

|Poached Pear| Pear Syrup|Sweet Biscuit|Vanilla Curd|Fig Gastrique|

Pistachio Orange Honey Cake A tender pistachio cake infused with fresh orange zest and fragrant wildflower honey, finished with a citrus-honey glaze and roasted pistachios

Baklava Trifle Layers of honey custard, crisp phyllo shards, toasted walnuts, pistachios, and cinnamon-spiced cream

Mother Earth Fruit Platter

Cheesy Scrambled Eggs

Candied Suga Spice Hickory Thick Cut Bacon

Twice Fried Breakfast Potatoes With Herb Compound Butter Tossed With Toasted Black Pepper Seasoned To Perfection Finished With Fine Herb Compound Butter

Waffles With Brown Butter Maple Syrup

Citrus Salad

Espresso Crusted Beef Carpaccio

Autumn Squash Salad

Ahi Tuna Crudo

Canoas De Plátanos Maduros”

Chestnut Bisque

Pork & Veal Agnolotti

Beef Wellington

Black Cod

Eye of Ribeye

Seared Chilean Sea Bass in Brown Butter

Escabeche Pork Tenderloin

Yaourt et patê aux Noisettes

Passion Fruit Entrement

Apple a'la Mode

Creme Brulee Tart

Parmesan shortbreads w/micro arugula tomato jam, balsamic glaze

|Autumn Squash Salad| |Kabocha Squash| |Candied Pecans| |Red Oak leaf & Mixed Greens| |Goat Cheese Crumbles| |Spiced Apples| |Apple Sherry vinaigrette|

|Salmon- Cooked Medium| Lemon Herb Brown Butter|Charred Brocolini|Mash|Micros

Creme Brulee|Seasonal Berries, Freeze Dried Berries, Mint

Gangum Style Eggrolls

Mushroom Dashi| Charred Bok Choy| Crispy Scallions| Popped Rice

Chicken Katsu| Steamed Rice| Stir fried vegetables| Micro Cilantro

Cinnamon Tossed Donuts| Green Tea Ice Cream| Sweet Rice Cake

Jumbo Blackened Shrimp Gouda and Parmesan Coarse Grits with New Orleans BBQ Sauce

Gouda and Parmesan Coarse Grits with New Orleans BBQ Sauce

Twice-Fried Potatoes Maple Spiced Sausage Homemade Buttermilk Biscuits

Maple Spiced Sausage

Buttermilk Biscuits

Cheese Gougeres Trumpet Ash

Fried Green Tomatoes Topped With Leafy Greens, Cherry Vinaigrette, Tomato Jam, Balsamic Reduction And Zesty Remoulade

Airline Chicken Cointreau Reduction, Sous Vide Annatto Marble Potatoes, Seasonal Vegetables

Chocolate Mousse Cake Ganache, Chocolate Covered Strawberry

Parmesan shortbreads w/ tapenade & goat cheese creme

Pancetta Bacon Jam Stuffed Dates Medjool dates filled with creamy Brie, topped with house-made pancetta bacon jam, and finished with aged balsamic reduction

Pull Apart Garlic Bread rolls

Broiled Cauliflower Gratin Tender cauliflower florets enveloped in a velvety Mornay sauce, topped with aged Parmesan and Gruyère cheese, then broiled until golden, bubbling, and irresistibly creamy

Tuna Tartare Hand-cut tuna, avocado, sesame, cucumber, and citrus soy dressing

Micro leaf lettuces and heirloom grape tomatoes paired with shaved fennel, sweet dried apricots, toasted pine nuts, and aged Manchego cheese, finished with a bright tangerine vinaigrette

Caesar Salad Crisp romaine lettuce tossed in house-made Caesar dressing, topped with Calabrian chile croutons and freshly shaved Parmigiano Reggiano

Jumbo Lump Crab Cake Pan-seared jumbo lump crab cake served with roasted corn relish, citrus aioli, and fresh herbs

Steakhouse Wedge Salad Crisp iceberg lettuce, smoked bacon, cherry tomatoes, pickled red onions, Point Reyes Blue cheese crumble, and buttermilk herb dressing

Beef Tartar|Arepas|Aji Dulce Truffle Crema|Bacon Jam

|Ribeye|Twice Fried Potatoes| |Spring Onion Cognac Peppercorn Reduction| |Seasonal Vegetable| |Garnishes|

New York Strip Steak Classic strip steak, finished with garlic herb butter & Frittes

Filet| Garlic & beef tallow mash| Sauteed Wild Mushrooms|Bordelaise|

Flat Iron|Roasted beets|Arugula|Point Reyes|Wine Reduction

Creme Brulee|Seasonal Berries|Mint

Warm Butter Cake Served with vanilla bean ice cream and dulce

Chocolate Espresso Mousse Torte Layers of rich chocolate mousse and espresso cream finished with chocolate ganache