medjool dates stuffed with chèvre, wrapped in bacon and finished with pomegranate reduction (GF)

two handmade empanadas with house molé, grilled mango salsa and ancho sour cream

toasted grated cauliflower nestled in crisp Belgian endive leaves with edamame, roasted corn and fresh pineapple; finished with toasted macadamia nuts and a pineapple–soy–ginger vinaigrette (VE, GF, DF)

three U/10 scallops with lemon-adobo beurre blanc

roasted beets on house-made garlic-herb baguette with sheep’s milk feta, toasted pine nuts and aged balsamic reduction

butter lettuce with house-cured duck breast bacon, gorgonzola, roasted yellow and fresh grape tomatoes, shaved red onion and creamy gorgonzola dressing

arugula and tender pea shoots with shaved fennel, basil and mint; strawberries and blueberries, toasted pine nuts and chèvre, finished with agave-dijon vinaigrette

chopped romaine hearts with toasted cornbread croutons, shaved parmesan and smoky chipotle–adobo Caesar dressing

organic mixed greens with grape tomatoes, cucumber, toasted sesame seeds, parmesan and gorgonzola; aged balsamic vinaigrette

Your server will inform you about tonight’s selection

with roasted tomato demi-glace, yellow mashed potatoes whipped with sour cream, onion and chive, and sautéed snap peas and radish

with apple-chipotle chutney and beurre blanc, crisp potato galette, sautéed snap peas and radish

crispy duck leg over spring risotto with speck, chayoté squash, carrot, asparagus, green onion and thyme; finished with lemon and yellow pepper marmalade

handmade agnolotti filled with truffled mushrooms, parmesan and asiago; served in a light marsala broth with portabella, shiitake and oyster mushrooms, finished with lemon zest, balsamic and sage