Plated Lunches

- The “Wedge” Iceberg with Point Reyes bleu, Persian cucumber, pickled red onion, heirloom baby tomatoes, and chive buttermilk dressing
- 6 oz Filet with confit Campari tomato, crispy Yukon potato with lemon basil butter, asparagus, sauce au poivre
- White chocolate green apple with spiced genoise and caramel sauce

- Frisee and fine herb salad with haricot vert, wax beans, confit fingerling potato, toasted almonds, shallot Dijon vinaigrette
- Herb roasted Mary’s organic chicken breast with celery root puree, sautéed baby spinach, toasted pine nuts, sage chicken jus, potato lattice
- Apple tarte Tatin with Chantilly cream

- Roasted organic carrot salad, spiced pepitas, Humboldt fog goat cheese, pumpkin seed vinaigrette, carrot top pesto
- Roasted Vadouvan chicken with Greek lemon rice, roasted patty pan squash, crispy chickpeas, coriander blossoms, Avgolemono sauce
- Coconut Tapioca with Exotic Fruits
- Warm grilled Naan bread served tableside

- Mixed tender lettuces with shaved market vegetables, edamame, crispy lotus chips, and miso dressing
- Miso marinated Chilean seabass, carrot ginger puree, sautéed pea shoots, shaved radish tangle and soy vinaigrette
- Strawberry Sudachi cake with almond bisquit

- Roasted beet and citrus salad with cara cara oranges, succulent greens, avocado, blood orange vinaigrette
- Pan seared stripe bass “Meuniere”, brown butter pain de mie with capers and lemon, braised salsify, and cauliflower mousseline
- Chestnut mousse cake and dark chocolate praline crunch

- Kale and quinoa salad with shaved radish, dried cranberries, toasted sunflower seeds, and ginger vinaigrette
- Steak frites: marinated Wagyu skirt steak with gochujang butter, pommes frites, and charred broccolini
- Exotic baba: kaffir lime, exotic jam, mango and kiwi salsa and coconut chantilly

Vegan entrée option included for all plated lunches on request up to 3% of guarantee:
- Layered grilled eggplant, almond ricotta, tomato compote, basil cashew cream, confit of farmer tomatoes, pesto