TABLE SNACKS
Garden Crudité Bowl crunchy, ice-cold Garden Vegetables served with Wellness Shooters & three dipping sauces;
Green Goddess, Lemon-Poppyseed & Walnut Romesco · 18/32
Crinkle-Cut Fries with Pickle Ketchup, ‘SriRancha’ & Dijonnaise · 12
Crispy Liberty Duck Wings glazed with Grand Marnier & Black Pepper finished with Orange Zest · 22
Jalapeño Shrimp Toast topped with mild Ginger Aïoli & Cilantro · 17
Sweet Potato Pancakes perfectly crisped & served with King Salmon Gravlax, tangy Crème Fraîche & velvety Apple Butter* • 24
Add 1oz Michael Mina Reserve Kaluga Caviar · 195
Warm Olives marinated with roasted Garlic Confit, Citrus Peel & fresh Bay Laurel · 10
California Cheeses & Charcuterie selection of three of the Gold Coast’s Best accompanied by seasonal Preserves & Pickles
Chef’s Selection of Three Cheeses · 26
Chef’s Selection of Three Cured Meats · 29
Cheese & Charcuterie Plate · 39
Parker House Rolls perfectly warmed & served with a side of Whipped Ricotta with Black Pepper-Honey · 8
RAW BAR
Michael Mina’s Ahi Tuna Tartare mixed with Chili Peppers, Mint Garlic, Pine Nuts & drizzled Habanero-Sesame Oil* · 31
Michael Mina Reserve Kaluga Caviar Parfait crispy Potato Cake topped with Smoked Salmon, Egg Mimosa, & whipped Crème Fraîche* · 195
Traditional Caviar Service crispy Potato Cakes, Egg Mimosa diced Red Onion, Toast Points & Chive Crème Fraîche* · 195
Truffle-Yellowtail Sashimi with sliced English Cucumbers Scallions, crispy Rice Pearls & finished with Truffle Ponzu* • 27
Shellfish Platter 4ea Hog Island Oysters, 4ea Shrimp, 1⁄2 Maine Lobster, 1⁄4 lb King Crab, Sea Urchin* · 125
Hog Island Oysters Passion Fruit Mignonette* · 4ea Spice-Poached Shrimp Gin Cocktail Sauce · 24
SALADS & VEGETABLES
Butter Lettuce Salad tossed in Avocado Green Goddess Ruby Red Grapefruit & crunchy Olive Oil Croutons · 18
Roasted Asparagus & Burrata dressed in Truffle Vinaigrette & topped with Egg Mimosa, Chives & Garlic Streusel • 19
Marinated Beets with Sherry Vinaigrette topped with crispy Quinoa, Hazelnuts, Greek Yogurt & Fennel Pollen • 17
Classic Caesar tossed with Caper Dressing, covered in Parmesan Cheese & Garlic Butter Croutons · 16
OAK-FIRED STEAKS
all steaks finished with red wine butter & served with black garlic purée, asiago-stuffed potatoes & sausalito springs watercress
16oz Prime Rib Eye* · 82
8oz Center-Cut Filet Mignon* · 68
17oz Dry-Aged NY Strip Steak* · 76
36oz Dry-Aged Tomahawk* · 189 serves 2
