Appetizers

  • Amusement … Appetizers

    • Pacific Yellowtail Poke
      sashimi grade raw west coast fish served island style with ginger, lemongrass & organic soy mixed with compressed watermelon - Ohyama Tokubetsu Junmai “Nigori” Sake, Japan
      • Kimchi “Boricua”
        local bok choy and organic market vegetables partner with a aromatic fermented red chili vinaigrette finished with starfruit & roasted macadamia - Josef Leitz, Eins Zwei Dry Trocken Riesling, Rheingau, 2016
        • Ahi Tuna Tartar
          “Moroccan Style” seasoned with harissa and layered between creamy lemon-chick pea puree and homemade cucumber yogurt...spoon it on top of freshly made flat bread - Domaine Mittnacht, Cuvee Gyotaku, Gentil Alsace, 2016
          • Ceviche
            red snapper cured with citrus, grapefruit & avocado smoked chili dressing & tostones - Botani, Moscatel Seco, Sierras de Malaga, 2014
            • “Popcorn Shrimp”
              cilantro & garlic grilled shrimp lacquered with anejo tequila rest atop poblano guacamole and heirloom ancho chili spiced popcorn - Quinta Essentia Chenin Blanc, Stellenbosch, South Africa, 2016 - Magnum Private Collection
              • Heirloom Golden Beets
                raw hearts of palm, local avocado, organic radish, homemade goat cheese, grapefruit & almond vinaigrette - Fel Vineyards, Pinot Gris, Anderson Valley, 2016
                • Heirloom Tomatoes
                  “Boricua Style” with fresh passionfruit and cow’s milk cheese and lemon basil - Matua, Marlborough, New Zealand , 2016 - Wine Spectator #40 - Top Wines of the Year
                  • Jamón Ibérico
                    heirloom “honey rock” cantaloupe served with veils of Pata Negra ham & Rogue Creamery Smoked Blue dressed with a pecan vinaigrette - Selbach-Oster, Graacher Domprobst Riesling, Alte Reben Spatlese Feinherb, Mosel, 2014

                  Intermediate

                  • Intermediate…Soups, Salads, Pastas & Risotto

                    • Paella
                      “sushi-esque” bite size pieces of crispy Andalusian style paella filled with smoked chicken, peas and peppers flavored with a saffron-garlic espuma & a chorizo-tomato sauce - Pazo de Señorans, Rias Baixas, 2016 Wine Spectator #34 - Top Wines of the Year
                      • Tiny White Bean Soup
                        scallions, black truffle oil & pancetta “dust” - Louis Latour, Montagny Premier Cru La Grande Roche, Cote Chalonnaise, 2016
                        • Risotto of Lobster
                          Maine lobster & green onions - Failla Estate, Fort Ross-Seaview, 2015
                          • “Spaghetti and Meatballs”
                            organic spaghetti squash stewed in a local heirloom tomato-pumpkin marinara sauce toasted sunflower seeds & spiced lentil vegan “meatballs” - Luna, Sangiovese, Napa Valley, 2013
                            • Spiced Chick Pea Sausage
                              roasted vegan sausage seasoned with paprika and local roasted peppers served on a bed of garlicky broccoli rabe & saffron-fennel marmalade marjoram infused olive oil - Borja Perez 'Artifice' Listan Negro Canary Islands, 2015
                              • Organic Duck & Fall plums
                                boneless local duck legs layered with cabbage and red wine poached plums bound with foie gras gravy & gratinéed with silky parsnip puree finished with a walnut crumble and a kiss of smoked organic blue cheese - Vision Cellars, Russian River Pinot Noir, 2014
                                • Foie Gras
                                  pan roasted with a warm organic blackberry sauce brown bread & confit sausage with lemon balm granola crumble - Malamado, Malbec Port, Mendoza, 2014
                                  • Hand Rolled Black Truffle Pappardelle Pasta
                                    wilted spinach, fresh truffle & marsala butter - Villadoria, Barolo DOCG, Piedmont, 2013
                                    • Homemade Gnocchi
                                      mild horseradish, slowly braised beef ribs & wilted peppery greens with crispy beetroot - Cenyth, Bordeaux Blend, Sonoma County, 2013

                                    Entrée

                                    • Flavors of the Sea and Land…

                                      • Codfish
                                        slowly cooked with grilled octopus, clams & tiny white beans served in a paprika-red pepper broth & chorizo-parsley gremolata - Dominio do Bibei Lalama, Ribeira Sacra, 2013
                                        • Wild Sockeye Salmon
                                          creamed morel mushroom ragout, Iberico ham & parmesan croquettes dressed in a English pea-rosemary emulsion - Cristom, Pinot Noir, Eola-Amity Hills, Willamette, 2015
                                          • Sea Bass
                                            resting on a bed of bamboo rice with pineapple-papaya relish, roasted macadamia nuts & lime-coconut H2O emulsion - Erzsébet Pince, Grand Cru Tokaji Kabar, Betsek dűlő , 2016 47 cases made
                                            • Halibut Cheeks
                                              roasted fish partners with a heirloom sweetcorn broth, white cheddar organic grits grilled southern style andouille sausage & toasted jalapeno cornbread crumble - St. Andrea Örökké Egri Cuvée Grand Superior, Seven Varietal Blend, 2012
                                              • Surf-n-Turf
                                                pork belly & diver scallop seared in the same pan kissed with homemade hoisin seasoned with garlicky rabe and peanut-green chili emulsion - Borja Perez 'Artifice' Listan Negro Canary Islands, 2015
                                                • Niman Ranch Natural Hormone-Free Lamb Tagine
                                                  Moroccan-French style braised lamb with ras el hanout organic chick peas with roasted almond pomegranates & harissa spiced green olives - Pago Florentino, Tempranillo, La Mancha, 2013
                                                  • Pasture Raised Hormone-Free Beef Tenderloin
                                                    “farmhouse style” yukon-pumpkin-kale potatoes with golden chanterelles caramelized onions, garden beans & baby arugula - Daou, Cabernet Sauvignon, Paso Robles, 2016
                                                    • Heritage “Rum Barrel” Pork Cheeks
                                                      resting on a bed of barbequed black bean puree with garlicky greens roasted peanut and lime emulsion & a local pineapple-poblano marmalade - Ransom, Cabernet Franc, Rogue Valley, 2014 263 cases made
                                                      • Kimchi “Boricua”
                                                        local bok choy and organic market vegetables partner with a aromatic fermented red chili vinaigrette finished with starfruit & roasted macadamia - Josef Leitz, Eins Zwei Dry Trocken, Rheingau, 2016
                                                        • Avocado Poke
                                                          local avocado combines with green tea soaked grapefruit, lemongrass tamari vinaigrette with a splash of sesame & ginger - Ohyama Tokubetsu Junmai “Nigori” Sake, Japan
                                                          • Heirloom Golden Beets
                                                            raw hearts of palm, local avocado, organic radish, homemade goat cheese grapefruit & almond vinaigrette - Fel Vineyards, Pinot Gris, Anderson Valley, 2016
                                                            • Heirloom Tomatoes
                                                              “Boricua Style” with fresh passionfruit and cow’s milk cheese and lemon basil - Matua, Marlborough, New Zealand , 2016 Wine Spectator #40, Top Wines of the Year
                                                              • Vegan Cauliflower “Fried Rice”
                                                                ground heirloom cauliflower impersonating rice seasoned with crisp snow peas, bean sprouts, “brawccoli” and peppers scented with non GMO tamari and aromatic herbs - Loimer Grüner Veltliner, Kamptal, 2013
                                                                • “Spaghetti and Meatballs”
                                                                  organic spaghetti squash stewed in a heirloom tomato-pumpkin marinara sauce toasted sunflower seeds & spiced lentil vegan “meatballs” - Luna, Sangiovese, Napa Valley, 2013
                                                                  • Spiced Chick Pea Sausage
                                                                    roasted vegan sausage seasoned with paprika and local roasted peppers served on a bed of garlicky broccoli rabe & saffron-fennel marmalade marjoram infused olive oil - Borja Perez 'Artifice' Listan Negro Canary Islands, 2015
                                                                    • Ancient Grain Gnocchi
                                                                      amaranth, millet and quinoa gnocchi lacquered with kale-walnut pesto combine with local pumpkin, crispy parsnips, with spicy petite mustard greens - Cristom, Pinot Noir, Eola-Amity Hills, Willamette, 2015
                                                                      • Local Organic Vegan Pasteles
                                                                        velvety yucca “tamale” resting atop a spiced black bean & bitter chocolate mole finished with roasted cocoa nibs and crispy viandas - Dominio do Bibei Lalama, Ribeira Sacra, 2013
                                                                        • Hand Rolled Black Truffle Pappardelle Pasta
                                                                          wilted spinach, fresh truffle & marsala butter - Villadoria, Barolo DOCG, Piedmont, 2012

                                                                        Ambrosial Desserts

                                                                        • Ambrosial ...Desserts

                                                                          • Wild Blueberries
                                                                            compote of blueberries resting beneath bruléed lemon-coconut tapioca finished with quinoa granola and lavender sorbet……..gluten free-dairy free & no refined sugar anywhere - Château de Rayne Vigneau, Sauternes, Grand Cru Class, 2007
                                                                            • Choco-L8
                                                                              eight different textures and flavors of local organic chocolate culminating with the accent of hazelnuts & fresh raspberries - Domaine du Mas Blanc Banyuls Vieilles Vignes, Languedoc-Roussillon, France, 2000
                                                                              • Salted Caramel Corn Crème Brûlée
                                                                                peanut brittle ice cream - Sparkling Frangelico
                                                                                • Warm Banana Butterscotch Bread Pudding
                                                                                  Brazilian Nut Ice Cream - Ron del Barilitto 3-Star…House Barrel Aged
                                                                                  • Artisanal Cheese Selection
                                                                                    homemade marmalade and toasted brown bread $10 Supplemental Charge

                                                                                  Liquid Desserts

                                                                                  • Liquid...Desserts

                                                                                    Cocktails to finish the night... $14 each

                                                                                    • “Nocturno”
                                                                                      local espresso unwinds with Monkey Shoulder Batch 27, a kiss of Amarás Mezcal & a whisper of St. Elizabeth Allspice liqueur
                                                                                      • “The Expat”
                                                                                        Samuel Smith Oatmeal Stout poured over chilled Patron XO Caffé Tequila Liqueur & a double shake of chocolate bitters
                                                                                        • “Cereal Killer”  
                                                                                          yep we did it…..we took organic granola and soaked in almond milk, mixed it with lavender honey & local brûléed oranges…..finally stirring in Templeton Rye and Bulleit bourbon