| Fried Shepherds Goat Cheese with Lavender Honey Glaze | 8 |
| Spanish White Anchovies with Carrot & Smoked Pimento Fritters | 9 |
| Tarragon Halibut Cakes with Fennel & Browned Garlic Pan Sauce | 10 |
| Serrano Ham Wrapped White Asparagus with Saffron-Pimento Coulis | 9 |
| Moroccan Morgan Valley Lamb Kibbe with Mint Pesto & Muhammara | 8 |
| Anti Pasti with Creminelli Salami, Marinated OIives & Rockhill Creamery Belvedere Tomme | 12 |
| Seared Artichoke Heart with Mission Figs & Bleau d' Auvergne | 10 |
| Bay Scallops, Calamari & Shrimp Ceviche | 9 |
| Steamed Manilla Clams with Roasted Pepper-Pancetta Jus | 8 |
| Grilled Wild Salmon with Blood Orange Verjus, Crimson Lentils & Shepherd Goat Cheese Timbale | 30 |
| Seared Morgan Valley Lamb Rack with Fried Polenta, Pickled Grape & Pancetta Pan Sauce | 30 |
| Prosciutto Wrapped Beef Tenderloin with Cipollini-Madeira Jus & Roasted Marble Potatoes | 32 |
| Coriader Seared Halibut with Golden Beet-Saffron Vinaigrette & Pistachio-Preserved Lemon Quinoa | 32 |
| Smoked Duck Breast with Port Reduction & Shepherds Goats Cheese-Potato Rotella | 28 |
| BISTRO DISHES | |
| Rabbit Confit Fricasse with Artichoke Hearts, Golden Beets & Marble Potatoes | 26 |
| Squid Ink Paella with Shellfish, Chorizo & Chicken Confit | 26 |
| Black Berry Jalousie with Pistachio Gelato | 7 |
| European Cheese Plate with Drunken Goat, Cambazola, Bleu d'Auvergne and Port Salut | 7 |
| Grilled Gingerbread with Caramel and House Gelato | 7 |
| Chocolate Decadence with Palmier and House Gelato | 7 |
| 7 |