Seafood
Seared Sea Scallops
sweet corn sauce, mint and peas
Northwest Cedar Planked Salmon
house blended spice rub
Crispy Caper and Olive Topped Swordfish
creamy San Marzano tomato sauce
Roasted White Sea Bass
garlic chive oil pesto
Sautéed Local Sea Bass
mushroom and leek ragout, thyme oil
Marjoram Roasted Branzino
braised artichoke hearts and lemon confit
Miso Glazed Santa Barbara Yellowtail
pickled daikon radish and cilantro
Spicy Cumin Encrusted Idaho Trout
smoked tomato coulis
Roasted Pacific Halibut
toasted almond and Meyer lemon burre blanc, fresh thyme
Seared Alaskan Halibut
shaved fennel, parsley, and citrus salad
Poultry
Oak Grilled Marinated Chicken Breast
marinated in lemon, garlic, herbs & Dijon
Tuscan Braised Chicken
tomatoes, herbs, Santa Barbara sevallano green olives
Tuscan Braised Chicken Breast
tomatoes, herbs, Santa Barbara sevallano green olives
Stuffed Chicken Breast
prosciutto, sage Madeira wine sauce
Stuffed Breast of Chicken
wild mushroom duxelle, wilted mustard greens, fresh goat cheese
Pan Seared Chicken Breast
golden herb rubbed skin, lemon cream
Roasted Muscovy Duck Breast
port soaked cherries and hibiscus sauce
Meat
Slow Roasted Pork Pibil
dry rubbed & Slow Cooked in Banana leaves
Sage & Garlic Crusted Pork Tenderloin
dijon brown sauce
Rosemary Scented Pork Tenderloin
whole grain mustard and apple chutney
Oak Grilled Santa Maria Tri Tip
salsa fresca, horseradish cream
Oak Grilled Flat Iron Steak
Cipolini bordelaise
Braised Beef Short Ribs
Bordeaux demi reduction sauce
Pan Seared Beef Filet
creamy mushroom and goat cheese ragout, fresh thyme
Pan Roasted 8oz New York Strip Steak
with roasted garlic and shiitake relish
Boneless 8oz Rib Eye
sherry pickled grilled onions, béarnaise sauce
Wood Grilled 14oz Bone In Rib Eye
crispy leeks and anchovy butter
Dry Aged New York Strip Roast
yellow and red pepper relish, horseradish cream
Whole Roasted Beef Tenderloin
horseradish and thyme hollandaise
Dijon & Rosemary Crusted New Zealand Lamb Rack
herbed demi reduction sauce
Roasted Leg of Lamb
mustard, garlic herbs, spicy mint chutney
Vegetarian
Eggplant Roulade
Ricotto, herbs, mushrooms, and pomadoro sauce
Artichoke White Lasagna
mushrooms, hint of truffle oil
Vegetable Wellington
Portobello mushroom, asparagus, roasted peppers, zucchini, caramelized red onions, wrapped in a flakey pastry crust, smoky tomato cream
Three Cheese Ravioli
sweet corn and oregano cream sauce
Wood Smoked Mushroom Purse
shitake jus
Wild Mushroom & Herb Tamale Stuffed Artichoke
chiptole aioli
Three Cheese Baked Polenta
rainbow chard, caramelized onions, fresh thyme, roasted tomato coulis
Corn & Tomato Confit Risotto
Stuffed Portobello Mushroom
quinoa, faro, and asparagus, parsley pesto
Francobolli
cheese filled “postage stamp” pastas, tossed with sun-dried tomatoes, taggiasca olives, garlic, and oregano
Sweet Potato Gnocchi
wild garlic and sage pesto
Cotolette di Melanzane
fried eggplant slices coated in breadcrumbs, parmesan cheese, and herbs, tomato sugo, fried basil, and lemon zest
Ricotta & Lemon Zest Girasoli
round pasta filled with creamy ricotta and lemon zest, drizzled with extra virgin olive oil and topped with pinenuts and Italian parsley
Campanelle with Artichokes
parsley pesto
Farfalline Pasta With Burrata
spinach, lemon, toasted almonds
Crispy Beet & Farro Cake
horseradish-beet coulis, radish-carrot salad
Sweet Potato Blintzes With Farmer’s Cheese
roasted brussels sprouts and rainbow beets, extra virgin olive oil
Corn Risotto- Stuffed Poblanos
grilled market vegetables
Wild Rice Gratin
caramelized onions, kale, and baby Swiss
Wood Grilled Santa Maria Tri Tip
Taken by Michael + Anna Costa
Corn Husk Wrapped Salmon
taken by I Heart My Groom
Stuffed Chicken Breast
taken by Micahel + Anna Costa