our plated lunch 35.
this option entitles you to our chef’s selection of fruit and cheese in our lounge, followed by (1) salad, and a choice of (3) entrees for your guests in our dining room
tossed with roquefort, green apples, candied pecans, and red onion in a cider vinaigrette
rustic kale salad
with gigande beans, grapefruit, toasted garlic, ciabatta croutons, shaved parmesan, olive oil and fresh lemon
roasted beet salad
baby spinach, roasted beets, goat cheese and walnuts with a blood orange vinaigrette
classic caesar salad . green garden mix salad
mezza salata (add shrimp 5.)
penne, spinach, arugula, mozzarella, tomatoes, fresh basil and shaved pecorino with lemon and extra virgin olive oil
traditional bolognese with fresh pecorino cheese
wild mushroom porcini ravioli 2.
roasted porcini, portobello, shitaki, oyster, wood ear and black trumpet mushrooms with a sprinkle of mozzarella, thyme and rosemary
golden bronzed seared sea scallops 8.
served with a mascarpone cheese, sweet corn, asparagus and pancetta risotto
over cranberry farro or spicy three bean salad
seared sesame tuna
with julienne vegetables and shiitake mushrooms, tossed in a teriyaki glaze over soba noodles topped with sriracha aioli
herb roasted bell and evans chicken
with mango, red bell peppers, green onion, jalapeno and cilantro served with fresh spinach, avocado and cilantro-lime dressing
seasoned sliced sirloin
with truffle & parmesan fingerling potatoes and grilled asparagus
roasted center cut filet mignon 8.
black angus filet served with truffle fingerling potatoes and grilled asparagus and a port wine meuniere sauce