STARTERS

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STRAWBERRY SPINACH SALAD

candied pecans – crumbled feta

baby spinach & poppy seed dressing

FIG & PROSCIUTTO SALAD

black mission figs – crisp prosciutto
castello blue cheese
organic greens & fig vinaigrette

CHOP SALAD

applewood smoked bacon – grape tomatoes
red onion – iceberg lettuce
& cracked pepper buttermilk dressing

AHI POKE

sushi-grade, raw ahi tuna
cucumber & hazelnut salad – sesame ginger glaze
butter lettuce & wonton chips

ENTREES

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COFFEE & CHILI BRAISED SHORT RIB
blue corn grits – petite carrots

natural jus

MARY’S CHICKEN MARSALA

handmade pappardelle pasta
spinach – shaved grana padano

BREADED CALAMARI STEAK & SHRIMP
basil mashers – asparagus

vodka sauce

DUCK CONFIT
King Cole duck leg
parmesan risotto – french beans

red wine sauce

ROMESCO

zucchini & yellow squash “pasta”

almond red pepper romesco sauce
Enzo extra virgin olive oil
almond chips – micro greens

DESSERTS

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MOLTEN CHOCOLATE CAKE

vanilla bean ice cream – chocolate sauce
fresh berries

PETITE CHEESECAKE

blackberry compote

LEMON OLIVE OIL BUNDT CAKE

lemon crème fraiche – candied pistachios
fresh mint