Dinner Menu

Pan Seared Sustainable Seabass

with Lemon Olive Oil and White Bean

-Served With-

Roasted Asparagus Spears with Meyer Lemon Zest

Scalloped Potato Nest with Truffle Dust

Filet Mignon

with Mustard Port Sauce and Red Onion Confit

-Served With-

Roasted Asparagus Spears with Meyer Lemon Zest

Scalloped Potato Nest with Truffle Dust

Wild Mushroom Triangiolinni

with Cream Sauce and finished with a Balsamic Glaze

(Vegetarian)

Grilled Mediterranean Vegetable Stack

with Tofu Ricotta over Puttanesca Tomato Coulis.

(Vegan)