All items are organic, local, sustainably grown and free range whenever possible. Vegetarian and vegan selections exist on all menus. Please contact us for personalized menus.

First Course Choice

Carrot-Almond Soup
with Ginger and Lemongrass

Tuscan White Bean Soup
with Fresh Thyme and Roasted Tomato

Grilled Raddichio, Swiss Chard, Fennel, Leeks and Goat Cheese
with Balsamic Reduction

Buckwheat Soba Noodle Salad
with Slaw of Roma Tomatoes, Green Onion, Daikon Radish and
Japanese Cucumber with Sweet Soy-Sesame Dressing

Field Greens Salad
with Fresh Meyer Lemon Vinaigrette

Curried Lobster Bisque
with Basil and Chive Oil

Crab, Scallop, and Shrimp Seafood Cakes
with Spicy Lilikoi, Ginger, Green Tea and Vanilla Bean Dipping Sauce

Main Course Choice

Braised Lamb Shank
with Oranges, Olives, Rosemary, Shallots, Raddichio
and Port over Couscous with Pistachios

Turkey Stew
with Guinness, Rosemary, Thyme, Lemon, Yukon Golds, Cippolini Onions
and Baby Portobellos

Spicy Green Coconut Curry
with Scallops, Molokai Sweet Shrimp and Mussels over Organic Black Rice

Mac Nut Crusted Salmon
with Coconut-Ginger Pesto and Buckwheat Soba Noodles

Pork Tenderloin in Barbecue Spices
with Black Eyed Pea Salad and Grilled Artichoke Hearts

Spicy Mango-Lime Glazed Roast Half-Chicken Breast
with Caramelized Sweet Onions, Red Potato and Butternut Squash
Mashed Potatoes and Chives

Lobster and Sweet Spring Pea Ravioli
with Basil and Mint Cream Sauce

Asian Style Bouillabaisse
with Shellfish, Pernod and Brandy

Moroccan Lamb
with Coconut Ginger Rice, Cilantro and Black Sesame Seeds with Spiced,
Crispy Plantains and Chili Aioli

Peppercorn Crusted Filet Mignon
with Caramelized Onions, Mushroom Risotto and Root Vegetable Chips

Dessert

Fuyu Persimmon and Bosc Pear Crisp

Banana Bread Pudding
with Rum Caramel

Chocolate Sorbet
with Raspberry Coulis and Fresh Berries