The Chef’s Signature Menu

Slow-roasted tomatoes, parmesan shards, and fresh herbs on toasted baguette.

Warm brioche with goat’s cheese, arugula, and pickled pear.

chilled cucumber, smoked salmon, and sour cream on toast

with red slaw and green salsa on a tortilla

on lime tortillas with green salsa

with chilled cucumber

Cream cheese and honey topped with prosciutto and sliced pear.

Crispy risotto balls with spicy tomato and red pepper sauce.

Finely chopped steak with seasoning on warm brioche.

Fusion of ceviche with Thai essence.

French toast with tangy olive tapenade and sour cream.

Caramelized onion tart with anchovy and olives, a Provençal favorite.

Thai dressing, micro herbs, and pickled peppers.

Spicy egg noodles with crab and chilled vichyssoise.

Earthy beet tartare on brioche with baby greens.

Tomato, mozzarella, and grilled California peaches.

with crispy smoked bacon and egg crumble

with baby arugula, goat cheese crumble, caramelized pecans & balsamic vinaigrette

Seared Ahi Tuna

Fresh yellowtail with pink grapefruit and serrano chili.

Finished with tarragon mayo.

Pan Seared Foie Gras on Baby Spinach and Green Lentil Salad with Sweet and Sour Peppers

Ceviche of Tuna, Salmon, and Fresh Scallops with Chili, Lime, Coriander, and Citrus Fruit

With fresh herbs and parmesan

With fresh herbs and parmesan.

Rich and creamy

With zucchini, peas, and basil cream

A Roman classic

Finished with Parmesan

Creamy with a pastry topper

with buttered leek and angel hair fries

with egg noodles

With celeriac purée, sesame crust, and sweet pea jus

In fresh tomato, basil, oregano, and white wine

With Tuscan tomato dressing and sweet potato purée

Finished with tarragon mayo.

With spring pea slaw and tartar dressing

With sweet and sour pepper dip and Vietnamese salad

Baked with creamy sauce and herbs

With thyme butter and chilled Ossetra caviar

With celeriac purée and sweet pea jus

With Paris mash, asparagus, and tomato Moroccan dressing

With Vietnamese herb rice noodle salad and lime coconut jus

With ratatouille and olive oil spaghetti

With herb yogurt and Moroccan couscous

Herb and pepper crusted, carved tableside, with fondant potatoes and red wine jus

Prime filet with Paris mash and red wine pepper sauce

With truffle fries and ratatouille

With Parmesan potatoes, grilled vegetables, and chef’s herb butter

Roasted breast with citrus glaze and confit leg herb salad

With gratin potatoes, vegetables, and minted jus

With potato gratin and green beans wrapped in bacon

In red coconut curry with glazed pineapple and egg noodles

With green pepper cream and truffle fries

With mustard, smashed pee wee potatoes, and glazed Brussels sprouts

With fondant potatoes, red wine jus, and horseradish cream

With mushrooms and chardonnay grape jus

With wild mushrooms, truffle, asparagus, and Paris mash

With Lebanese rice and fattoush salad

With crushed potatoes and tabouli salad

Charred with balsamic honey, Greek lemon rice, and almond bean salad

with wild fennel & rosemary, served with grilled garlic potatoes

With poached cherries and mascarpone cream

With vanilla bean ice cream

With raspberry sorbet

with mixed berries and biscotti

with berry compote and heavy cream

with butterscotch sauce and vanilla bean ice cream

Made with ground almonds, served with vanilla ice cream

Crispy meringue, vanilla ice cream, and berries

Flambéed tableside

Available upon request