TABLE SNACKS
Garden “Punch” Bowl crunchy, ice-cold Garden Vegetables served with Gazpacho Shooters & three dipping sauces, Green Goddess, Romesco & Lemon-Poppyseed
“Boardwalk” Crinkle-Cut Fries perfectly crispy with Spicy Ketchup, Secret Sauce (shhhhh) & White Cheddar Cheese Fondue
Crispy Duck Wings glazed with Grand Marnier & Black Pepper finished with Orange Zest
Jalapeño Shrimp Toast topped with mild Ginger Aïoli & Cilantro
Sweet Potato Pancakes perfectly crisped & blanketed with House-Smoked King Salmon & tangy Crème Fraîche
Prosciutto-Wrapped Asian Pears with Fig Vinegar with crispy Parmesan Crackers
Grilled Wild Mushrooms Skewers basted with Soy Sauce & Maple while being cooked over mesquite charcoal
Short Rib ‘Pop-Tart’ topped with Crispy Shallots & drizzled with Sauce Au Poivre
California Cheese Plate selection of three of the Gold Coast’s Best Cheese accompanied by seasonal Preserves & Pickles
SALADS & VEGETABLES
Roasted Butternut Squash dressed with a Mint Vinaigrette, garnished with Cara Cara Oranges & Hazelnuts
Apple-Walnut Tabbouleh with shredded Green Cabbage, Meyer Lemon & garnished with Pomegranate Seeds
King Crab & Endive Caesar drizzled with Caper Dressing, covered in Parmesan Cheese & Garlic Streusel
Little Gem Lettuce paired with Crispy Bacon, Heirloom Tomato, Egg & Avocado Dressing
GRILLED & ROASTED
Crispy Char-Grilled Chicken served with roasted Eggplant, sautéed Swiss Chard & Lemon-Chicken Jus
Roasted Porchetta accompanied by aromatic Fennel, poached Rhubarb & tart Green Strawberry
Charcoal-Grilled Lamb Tenderloin served with Stewed Beets, Preserved Tomatoes & Saffron
The Bungalow Burger dry-aged beef patty with White Cheddar Cheese, Onion-Bacon Jam & Little Gem Slaw
Grilled Wild King Salmon complimented by Dill Yogurt & Crispy Potatoes with Red Onion
Grilled Sea Bream with Smashed Cauliflower, rich Matbucha, Pine Nuts & spicy Chilies
Lobster Pot Pie Chef Mina’s signature dish featuring whole Maine Lobster, Truffle-Lobster Bisque & Petite Root Vegetables
10oz Hanger Steak brushed with Red Wine Butter, served with a Horseradish Popover & blistered Asparagus