DINNER MENU
DINNER MENU
SAMPLE MENU
Small Bites
Tuscan Meatballs
Homemade meatballs simmered in marinara, served with red wine breadcrumbs, sautéed shallots, and Italian herbs, accompanied by garlic-butter toast.
Mini Chipotle Chicken Tacos
Mini corn tortillas filled with chipotle-marinated chicken, roasted corn, fresh cilantro, jalapeño, and a spicy crème, topped with Mexican cheese.
Stuffed Mushrooms (V)
Baked cremini mushrooms filled with savory Italian sausage, garlic, herbs, and Parmesan, baked to golden perfection.
Crispy Rice with Salmon
Pan-seared crispy rice squares topped with spicy salmon tartare, finished with a soy-lime glaze for a burst of flavor.
Crispy Shrimp Skewers
Lightly breaded shrimp skewers fried until golden and served with a sweet chili dipping sauce for a hint of spice.
Mini Crab Cakes
Bite-sized crab cakes made with lump crab meat, served with a tangy lemon-dill aioli for a zesty finish.
Caprese Skewers (V)
Skewers of fresh mozzarella, ripe cherry tomatoes, and basil leaves, drizzled with a balsamic reduction for a light, refreshing bite.
Salads
Hearts of Palm Salad
A vibrant mix of hearts of palm, vine-ripened tomatoes, creamy avocado, and peppery arugula, tossed in a zesty citrus vinaigrette.
Caprese Salad
Slices of ripe vine tomatoes, fresh mozzarella, and red onion, topped with basil pesto and finished with a drizzle of balsamic glaze.
Roasted Beet & Goat Cheese Salad
Roasted beets and creamy goat cheese over mixed greens, with candied walnuts and a honey mustard vinaigrette for the perfect balance of sweet and savory.
Caesar Salad
Crisp romaine lettuce tossed in creamy Caesar dressing, topped with shaved Parmesan, crispy pancetta, and house-made Parmesan croutons.
ENTREES
Red Wine Braised Short Ribs
Tender braised short ribs served over creamy Parmesan polenta, with crispy kale and a rich red wine reduction.
Chipotle Adobo Short Ribs
Spicy and smoky braised short ribs, accompanied by elote risotto and garnished with fresh cilantro.
Lamb Shank Osso Bucco
Braised lamb shank in a savory tomato and wine sauce, served over creamy saffron risotto with gremolata and roasted root vegetables.
Chimichurri Flat Iron Steak
Grilled flat iron steak topped with vibrant chimichurri sauce, served with roasted garlic-Parmesan potatoes and sautéed yellow squash.
Grilled Filet Mignon
served with classic Béarnaise sauce, whipped mashed potatoes, and asparagus with sun-dried tomatoes.
Blackened Salmon & Shrimp Tostada
on a crispy tostada, topped with chipotle cream, spicy black beans, and a jicama slaw tossed in cilantro-lime vinaigrette.
Chicken Parmesan
topped with marinara sauce, melted mozzarella, and Parmesan, served over spaghetti with fresh basil.
Miso Black Cod
Baked black cod marinated in miso and sake, served with bok choy and soba noodles in a light sesame-soy broth.
Brown Butter Scallops
Pan-seared scallops finished with nutty brown butter, served over a silky cauliflower purée, with peas and chive oil for a vibrant finish.
DESSERTS
Lemon Ricotta Cheesecake
A light and creamy ricotta cheesecake infused with lemon zest, topped with a vibrant berry compote and garnished with fresh mint.
Crème Brûlée
Silky smooth vanilla custard with a perfectly caramelized sugar crust, offering a delightful crack with every bite.
Warm Apple Crisp
Baked cinnamon-spiced apples topped with a buttery oat crumble, served warm with a scoop of vanilla bean ice cream.
Vanilla Bean Panna Cotta
Smooth and creamy panna cotta infused with Madagascar vanilla, served with fresh berries and a drizzle of berry coulis.
Caramel Budino
Rich caramel custard topped with a salted caramel sauce and fluffy whipped cream for the perfect balance of sweet and salty.
Key Lime Pie
Tart and tangy key lime filling in a graham cracker crust, topped with a dollop of fresh whipped cream for a refreshing finish.