LAST CALL

Breakfast
Breakfast Fried Rice – Basmati Rice, White Soy, Lemon, Black Forest Bacon, Scallion, Egg Over Easy
Brioche French Toast – Fresh Berries, Cinnamon, Nutmeg, Warm Maple Butter & Vanilla
Crab Cake Benedict – Pan Seared Jumbo Lump Crab Cake, Roasted Red Pepper Coulis, Avocado Hollandaise, Poached Egg
Breakfast Ramen – Julienne Scallion, Black Forest Bacon, Fresh Ramen Noodles, Ramen Eggs, Cabot Cloth Bound Cheddar Broth
Kale Frittata – Gruyere Cheese, Pan Seared Kale, Caramelized Shallot, Oven Roasted Tomatoes
Scramble Eggs Quesadilla – Asiago, Parmesan, Truffle Oil, Arugula, Tomatillo Salsa
Bacon & Egg Flat Bread – Fontina Cheese, Caramelized Onion Jam, Asiago Aioli
Breakfast Board – Soft Boiled Eggs, Sourdough Toast Points, Seasonal Preserves, Three Cheese, Sliced Season Fruit, Borchetta
Coffee & Chipotle Rubbed Steak with Stout Molasses Pan Sauce, Potato Rosti & Eggs Over Easy
Biscuit Bowl – Pork & Bacon Gravy with Fresh Buttermilk Biscuit, Chive & Poached Egg
Grilled Banana-Pear Pancake – Warm Maple Butter & Vanilla Chantilly
Breakfast Salad with Espresso Vinaigrette – Bacon, Shiitake
Mushrooms, Brioche Crouton, Frisee Lettuce, Avocado & Soft-Boiled Eggs
Breakfast Tostada – Black Beans, Cabot Cheddar, Salsa Rosa, Fried Cilantro, Guacamole, Eggs Over Easy
Grilled Banana Bread with Nutella Sauce & Chantilly
Deviled Eggs with Candied Bacon & Potato Rosti
Grated Zucchini Omelet - Fresh Mozzarella & Fire Roasted Tomato Basil Jam
Peanut Butter Chocolate-Coffee Oatmeal – Steel cut oats, Espresso, Melted Dark Chocolate, Creamy Organic Peanut Butter

Lunch
Sushi Rice Pizza – Burrata, Arugula, Baby Cabbage Leaves, Porchetta Pale Sesame Oil, Rice Vinegar & White Soy
Grilled Chicken Caesar – Parmesan Crisps, Grilled Baby Romaine Hearts, Romano Cheese, Anchovy Vinaigrette
Tuna Mini White Corn Tacos – Seared Sashimi Tuna, Avocado & Cucumber Salsa, Pickled Red Onion, Micro Greens and Wasabi Aioli
Grilled Beef Salad – Citrus-Soy Marinated Cast-Iron Steak, Red Oak Lettuce, Basil, Cilantro, Shallot & Red Curry Vinaigrette
Thai Green Curry & Five Spot Prawns – Coconut Milk, Sesame Oil, White Soy, Tomatoes, Scallion, Red Onion
Open Face Cast-Iron Steak Sandwich with Parmesan Dressing – Arugula, Caramelized Onion, Ciabatta, Truffle Fries
Grilled Salmon Filet – Soba Noodle Salad of Julienned vegetables & Lime Chili Vinaigrette
Grilled Kale Salad with Ricotta & Plumes – Fresh Thyme, Honey, Balsamic Vinegar
Lemongrass Pork Patties in Lettuce – Fresh Ginger, Scallions with Bib Lettuce & Asian Dipping Sauces
Braised Short Ribs Tacos – Napa Cabbage Slaw, Flour Tortilla, Cilantro, Asiago Cheese & Soy Lime Vinaigrette
Tequila-Lime Chicken Tostadas – Salsa Cruda, Refried Beans, Baja Sauce, Guacamole, Cabot Cheddar Cheese, Fried Cilantro, Shaved Iceberg
Grilled Cast-Iron Steak Tostadas – Grilled Pineapple, Shaved Cabbage, Fried Cilantro & Caramelized Shallots
Roasted Potato & Rosemary Flat Bread with Parmesan Sauce
Sausage & Charred Broccoli Pizza - Mozzarella, Ricotta Salata & Mild Chilies

Canapes
Asian Stem Buns- Braised Beef, Pickled Red Onion, Scallion, Hoisin & Mustard Sauces
Dry Roasted Five-Spice Baby Back Ribs with Spicy Chinese Mustard Sauce
Mini Tuna Tacos with Avocado Mousse, Julienne Cabbage & Baja Sauce
Parmesan Cheese Flowers with Goat Cheese Mousse
Salmon Yakatori with Baby Bok Choy and Teriyaki Glaze
Hamachi-Tuna Roll – Asian Pear, Avocado, Jalapeno & Wasabi
Oven Roasted Brussel Sprouts with Sweet Chili Sauce
Tempura Asparagus & Shrimp with Three Dipping Sauces
Goat Cheese Croquettes with Marcona Almond Crust

Dinner 1st Course
Ostrich Carpaccio with Shaved Parmesan, Truffle & Arugula
Tuna Takaki – Ponzu Sauce, Scallions, Sliced Cucumber, Toasted Sesame Seeds
Pork Gyuza with Bacon Cream Reduction & Fire Roasted Tomato
Pan Seared Scallops – Beluga Lentils, Mascarpone- Lemon Cream & Apple Cider Reduction
Dungeness Crab Salad with Cucumber -Lemon Verbena Jelly, Baby Greens, Apple Discs & Mustard Vinaigrette
Carnaroli Risotto – Shaved White Truffle, Parmesan Romano Cheese
Orange, Pear & Date Salad with Orange-Rosemary Vinaigrette
Spiny Lobster Soup – White Chicken Stock, Sake, White Soy, Yuzu Juice, Scallion, Jalapeno, Chive
Watermelon Prawn Ceviche – Blood Oranges, Lime, Red Onion, Jalapeno, Mint 
Capers Salad – Heirloom Tomatoes, Baby Burrata, Shaved Red Onion, Caper Berries & Basil Vinaigrette

Dinner 2nd Course
Ragout of Lamb & Spring Vegetables with Farro – Lamb Shoulder, Rosemary, Thyme, Pearl Onions, White
Balsamic, Asparagus, Spring Peas, Arugula
Grilled Pork Chops with Roasted Squash & Pumpkin Seed Vinaigrette – Bone-In Pork Chop, Cilantro, Lime, Acorn
Squash, Butternut, Delicata Squashes & Fingerling Potatoes
Stir Fried Chicken with Pineapple & Peppers – Seared Chicken Thighs, White & Dark Soy, Julienne Peppers,
Scallions, Salted Cashews, Diced Pineapple & Forbidden Rice
Coconut-Poached Cod Fillets with Bok Choy – Shallot, garlic, Ginger, Serrano, Cilantro, Scallion & Lime
Grilled Beef Tenderloin - Tomato Leek Quinoa and Roast Garlic Sauce
Mustard & White Wine Braised Chicken with Fingerling Potatoes & Seasonal Vegetable
Orecchiette with Leeks, Spinach, Sausage & Spring Peas Grilled Beef Takaki with Roast Garlic Chips, Onion Ponzu,
Chive & Takaki Dressing 
Herbed Rack of Lamb with Julienned Kale, Caramelized Shallots, Dijon & Fingerling Potatoes
Grilled Chicken Paillards with Thai Avocado Salad

Desserts
White Pepper Cream Brulee with Rhubarb Compote
Champagne Poached Pear with Walnut Crumb, Chocolate Sauce & Vanilla Ice-Cream
Honey Roasted Plums with Candied Thyme, Tuile Cookie & Mascarpone Sorbet
Dark Chocolate Mousse with Chocolate Dentile Cookie & Coconut Sorbet
Crème Fraiche Cheese Cake with Pine-nut Crust Lemon Sabayon Tart with Ginger Snap Crust
Classic Crème Caramel
Honey Vanilla Rice-Pudding Crème Brulee
Flourless Chocolate Cake with Beetroot Ice-cream & Almond Praline
Vanilla-Crème Fraiche Panna Cotta with Fresh Seasonal Berries