Seared Tuna with Lemongrass Buerre Blanc

with vegetable medley

Charcuterie & Fromage Board

Grilled Pork Chops & Peaches

Torched Wagyu Roses

with fresh horseradish & quail egg

Dry Seared Scallops over Blue Corn Grits

Greek Turkey Phyllo Wraps with Tzatziki Sauce

Prosciutto di Parma wrapped Roasted Figs Stuffed with Gorgonzola and drizzled with Balsamic Glaze

Linguini Carbonara with Lemon Caper Buerre Noisette

Seared Diver Scallop

over Chorizo with Paprika Butter & Hot Sauce Granita

Shrimp Salad Stuffed Avocados

Tuna Poke Stack

topped with Crispy Shallots

Crispy Skin Pacific Rockfish poached in Chardonnay

with sautéed leeks, mushrooms, and fennel

cioppino

Seared Scallop & Applewood Smoked Bacon Stuffed Mushrooms

with tarragon buerre blanc

Crispy Skin Wild Caught Salmon over Zucchini Noodles & Lemon, Tarragon Tomato Soup

Cast Iron Mac & Cheese

4 cheese béchamel sauce

Tuna Poke Stuffed Avocado

with sesame macadamia coco aminos

Filet of Beef with Grilled Mushrooms & Asparagus

Herb Encrusted Grass Fed Lamb Chops

with minted pea purée, lemon herbed haricots verts & roasted cauliflower smash

Geo Duck Carpaccio with Uni over Wakame

Pancetta & Jade Rice Stuffed Calamari

over Lemon Buerre Blanc and Leeks

Shucked Oysters

with classic mignonette and granita trio: hot sauce, lemon blueberry, and ginger Prosecco

Crispy Skin Sea Bass

in Oyster Espuma & Wild Mushroom Mousse with Vegetable Mélange

Shrimp & Morels over Capellini

with lemon garlic buerre blanc

Ramen Bowls

Caprese Platter

Crab Fritters with Jalapeño Aioli