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Menus

Click Here to configure this menu.
Menus

Menus

Sample Menu Items

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Hors d’Oeuvres

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Guava Quesadillas

Mango Spring Vegetable Rolls

Tuna TarTare’ Wonton Cones

Crispy Baked Shrimp “Alexander”

Smoked Briquette Taquitos

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First Course Salads

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Chilled Farro & Roasted Beet Salad

Fennel, Red Onions, Cucumbers, Yellow & Red Duo of Beets, Heirloom Tomatoes

Lemon Ginger Vinaigrette

Dungeness Crab Salad

Watercress, Beets, Avocado, Crème Fraiche & Lime

Wild Salmon Salad

Baby Greens, Beets, Eggs, Potatoes, Snap Peas

Omega Lemon Ginger Dressing

Duo of Beet Carpaccio Salad

Arugula, Watercress, Fennel, Ricotta Salata Cheese & Mandarin Oranges

Blood Orange Balsamic Vinaigrette

Shaved Artichoke Salad

Red Beets, Arugula, Ricotta Salata Cheese, Lemon Ginger Vinaigrette

“Rich Salad” aka Hearts Of Palm Salad

Baby Greens, Hearts of Palm, Cucumbers & Tomatoes

Lemon Ginger Dressing

Grilled Peach Salad

Basil, Red Onion, Arugula, Ricotta Salata, Balsamic

Grilled Shrimp Salad

Baby Greens, Hearts of Palm, Cucumbers & Tomatoes

Omega Lemon Ginger Dressing

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Soups

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Avocado Cucumber Vichyssoise

Dungeness Crab or Sake Shrimp Extra

Warm Potato Leek Soup

Lobster Confit, Garlic Chips, Chive Oil

Wild Mushroom Soup

Shaved Truffles, Fried Potatoes & Leeks

Maine Lobster Bisque rich & slightly sherried swirling crème fraîche

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Main Course

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Meyer Lemon Caper Chicken

Crispy Capers, Parsley, Castelvetrano Olives & Brandy Wine Tomatoes

Filet Mignon

Black Berry Demi Glazed & Creamy Brie Sauce

Beer Battered Onion Ring

Pan Seared Chilean Seabass

Garlic Sesame Crust & Maui Onion Miso Vinaigrette

Black Asian Coconut Rice with Mango Bits

Chinese Long Beans with Tamari

Mediterranean Wild King Salmon

Smoked Maldon, Leeks, Dill, Tarragon, Parsley, Yuzu & Olive Oil

Champagne Hickory Glazed Grilled Shrimp

Mashed Cauliflower, Seared Spinach, Champagne Remoulade

Grilled Portobello Tower

Macadamia Nut Cheese, Beluga Lentils, Red Pepper Confit, Artichoke Relish

Wild Mushroom Ravioli

Fried Julienne Potatoes, Spinach, Tomatoes, Basil & Champagne Truffle Sauce

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SHARING

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Warm Caesar Brussel Sprouts with Pecorino, Anchovy, Garlic

Maine Lobster Risotto

Wild Mushroom Risotto Cakes

Sweet Onion Potato Gratin with Cave Aged Comte & Aged Parmesan

Lemon Minted Cous Cous with Cucumber Threads & Dill Shallot Vinaigrette

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DESSERT

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White Chocolate Red Velvet Cake Pops

Golden Brown Marshmallow Cream

Butterscotch Pudding Martinis

Warm Salted Caramel & Whipped Cream

Dragons Breath Meringue Bites

Malt Vinegar Salt & Black Sugar

Strawberry Meringues Sandwiches

Baby Strawberries, Vanilla Ice Cream, Chocolate Sauce & Toasted Almonds

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SPECIALTY BAR “MIXOLOGY” MENU

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Corpse Reviver 2
Gin, Cointreau, Lillet Blanc, Absinthe, Lemon Juice

Sparkling Elderflower
Mint, White Cranberry, Sparkling Water, St Germaine

Don Juan
Hornitos Reposado, Grand Mariner, Fresh Cilantro, Agave, Serrano Pepper, Lime