Small Bites

Portobello fries, parmesan, chili flakes, balsamic glaze (V) $1

Fresh tomato-basil bruschetta, garlic aioli (V/DF)

Mt Tam & pickled cherries, micro basil, black pepper crisp (V) $1

Pork belly & kimchi, crispy rice noodles, wonton crisp (DF)

Ahi tuna tartare, wasabi aioli, sesame crisp (DF) $1

Miniature crabcakes, old bay mayo, chives (DF) $1

Crispy bacon-wrapped chorizo filled dates, balsamic glaze (GF/DF)

Grilled beef slider, aged cheddar, balsamic ketchup, pickle $1

Bourbon glazed beef meatballs (DF)

Deviled eggs, bacon marmalade, snipped chives

Deviled egg, Hungarian paprika (V)

Summer vegetable rolls, sesame-ginger hoisin (VG)

Duck confit poppers, sundried cherry chutney, habañero syrup

Chicken spring roll wraps - pad thai sauce (DF)

Tarts:

Apple & Springhill cheddar tart (V)

Mushroom & Camembert tart (V)

Sundried tomato & goat cheese tart

Butternut squash, pancetta and leek tarts

flat breads:

Journeymen Soppressata flat bread- roasted peppers, chili oil

Prosciutto & fig flat bread - arugula, goat cheese, balsamic reduction

Mushroom flat bread - assorted mushrooms, truffle oil (V)

Plate of small shrimp appetizers garnished with microgreens and drizzled with sauce, arranged on a rectangular white and gold-rimmed dish.

Tray of colorful appetizers topped with vegetables and microgreens.

Seasonal Salad

All salads are listed under the seasonal menus

spring - summer - fall/winter

Entrée

Parmesan Crusted Chicken Breast
lemon arugula pesto, baby glazed carrots

Slow Roasted Marbella Chicken
Castelvetrano olives, dried plums, white wine & capers, Sautéed blue lake beans (GF)

Olive Oil-Herb Marinade Tri Tip
merlot jus lie with estate olive oil glazed broccolini (GF)

Bistro Filet
bacon-chili marmalade, wild mushroom jus, slow roasted, caramelized seasonal squash (GF)

Juniper Crusted Short Ribs
toasted pine nuts, cabernet maple reduction, cauliflower wedge (GF) +$12

Miso-Glazed Black Cod
scallion butter, steamed bok choy +$8

Roasted Salmon
garlic-herb crust, buttered sugar snap peas +$5

Fontinella Cheese Ravioli
wild mushrooms, chardonnay-truffle butter (V)

Impossible Meatballs
marinara with roasted garlic & white bean mash (VG/GF)

*additional vegan options available

Akaushi Wagyu & Snake River Farms Upgrades available
- check with our team

A plated meal featuring slices of medium-rare beef served with vegetables and gravy, at a formal dining setting with wine glasses and a blue tablecloth.

A rustic outdoor dining table with a bowl of mixed vegetable salad, a plate of smoked salmon with lemon slices, a glass of white wine, a glass of water, a small flower arrangement, and a menu, with hands of a person in a dark suit holding a fork.

Potatoes and Grains Sides

Olive oil whipped yukon gold potatoes, cultured butter, chive (GF/V)

Roasted fingerling potatoes, sea salt, rosemary (GF/VG)

Lemon–herb basmati rice, parsley, olive oil (GF/VG)

Warm Farro, garlic confit, thyme (VG)

Creamy parmigiano polenta, cracked pepper, chives (V)

Brown butter orzo, toasted breadcrumb, parsley (V)

Steamed jasmine rice, flaky salt, olive oil (GF/VG)

Roasted baby new potatoes, olive oil, Maldon salt (GF/VG)

Herb couscous, mint, lemon zest (VG)
Parmesan polenta cake, fontina, roasted shallots (GF/V)
Wild rice pilaf, toasted pecan, scallion (GF/VG)
Potato gratin, gruyère, thyme (upgrade with truffle $2) (GF/V)
Saffron rice, preserved lemon, olive oil (GF/VG)
Crispy smashed potatoes, garlic oil, parsley (GF/VG)
Herbed risotto cakes, lemon zest, basil (GF/V)