Dinner Menu
Appetizers
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Soup of the Day
Che'fs daily home made soup.
House Made Chips (house signature)
Our house signature hand cut potato chips, tossed in truffle oil, topped with crumbled Bleu cheese, and drizzle with balsamic glaze.
Baked Feta with Challah
Confit tri-colored tomatoes, fresh herbs, carmelized onion butter, zatar, and Chef Ruth's traditional Challah.
Stuffed dates
Medjool dates stuffed with herbed goat cheese and walnuts, baked and drizzled with thyme honey.
Truffle Arancini Croquette
Creamy arborio rice mixed with truffles, stuffed with goat cheese and mushrooms with garlic. Lightly fried and served with a creamy cheese sauce.
Truffle Hamachi Crudo*
Fresh sliced hamachi, black caviar, sriracha, truffle, and herb oil.
Hamachi Tiradito*
Fresh sliced hamachi, citrus coconut sauce, sriracha, soy sauce. Garnished with orange segments, cucumber, tomato, pickled red onion, micro cilantro
Seared Tuna Tataki*
Seared Ahi tuna, with soy and ginger, topped with mango salsa, wasabi drizzle, and sesame seeds.
Primavera Flatbread
Roasted red pepper tomato sauce, sundried tomatoes, fresh mozzerella, arugula, and basil. Drizzled with balsamic glaze and parmesan cheese.
Truffle Burrata Flatbread
Caramelized onions, truffle burrata spread, topped with mushrooms and cheese. topped with arugula and balsamic drizzle.
Cheese Boards
Choose from a wide variety of artisinal cheeses, thoughtfully paired with honey, house made jam, fruits, nuts, olives, and bread or cracker of your choice.
Standard (feeds 2-3)
3 different cheese choices
Deluxe (Feeds 4-6)
5 different cheese choices
Fresh Salads
Tuna Tataki Salad
Seared Ahi tuna tataki, avocado, on a bed of arugula, mango, pickled red onion, cucumber, tomato. Topped with crispy tortilla strips, spicy aoli, and a ginger soy dressing and sesame seeds.
Summer Citrus Salad
Fresh Arugula, poached pears, bleu cheese crumbles and toasted walnuts. With a Dijon Vinaigrette.
Add Salmon 18
Main Entree
Miso Glazed Seabass
Fresh Miso glazed Chilean seabass, served with baby bok choy, sesame soy glazed carrots and garnished with lemon infused rice.
Asian Glazed Branzino
Soy lime glaze, asparagus, vegetable root sauce, golden carrot cream, taragon oil.
Salmon with mushroom Risotto
Pan seared to perfection, creamy garlic and mushroom risotto, english peas, and a totamo garlic foam.
Truffle Parpadelle Pasta
Parpadelle pasta with a truffle cream sauce, portobello, garlic, and topped with parmesan cheese.
Three Cheese Gnocchi
Potato Gnocchi tossed in a cream sauce comprised of gruyere, prairie truffle, and bleu cheese. Tossed with toasted chestnuts and arugula garnish.
Linguini with Pesto
Linguini pasta with our house made pesto sauce and confit tomatoes. (contains nuts)
Add Salmon 18
Dessert
Lemon Tart
Creamy lemon tart, butter cookie crumble, raspberry coolis, and strawberry ginger icecream.
Cheesecake
Light and creamy cheesecake, butter cookie crumb crust, crumble topping, with mixed berry compote.
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Carmel Apple Tart
Served warm, carmelized apples with a touch of cinnamon, flakey crust, pecan cookie crumb, vanilla icecream, salted carmel drizzle.
Chocoloate Mousse
Decadent Calibaut chocolate mousse, melted espresso chocolate sauce, chocolate cookie crumble, pistaccio butter and crumbled pistaccios.
*consuming raw or uncooked seafood may increase the risk of foodborn illness especially if you have certain medical conditions.