TABLE SNACKS
Garden Crudité Bowl crunchy, ice-cold Garden Vegetables served with Gazpacho Shooters & three dipping sauces, Green Goddess, Lemon-Poppyseed & Walnut Romesco
Crinkle-Cut Garlic-Duck Fat Fries with Spicy Ketchup, Secret Sauce (shhhhh) & “SriRancha”
Crispy Liberty 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-cured King Salmon Gravlax
Add 1oz Michael Mina Reserve Caviar
Warm Olives marinated with roasted Garlic Confit, Citrus peel & fresh Bay Laurel
Caramelized Sunchokes with crunchy Quinoa, Porcini Yogurt & aromatic purple Sage
Dungeness Crab ‘Pop-Tart’ topped with Crispy Shallots & drizzled with Meyer Lemon Butter
California Cheeses & Charcuterie selection of three of the Gold Coast’s Best accompanied by seasonal Preserves & Pickles
Chef’s Selection of Three Cheeses
Chef’s Selection of Three Cured Meats
Cheese & Charcuterie Plate
RAW BAR
Michael Mina’s Ahi Tuna Tartare mixed tableside with Chili Peppers, Mint, Garlic, Pine Nuts & drizzled Habanero-Sesame Oil served with Toast Points
Michael Mina Reserve Caviar Parfait Crispy Potato Cake topped with Smoked Salmon, Sieved Egg, & Whipped Crème Fraîche
Bungalow Chilled Shrimp Louie Butter Lettuce Cups with Brokaw Avocado, Crispy Capers, Tarragon
NorCal Shellfish Tasting Pacific Oysters, Fort Bragg Sea Urchin & Salmon Roe, Poached Spot Prawn Dungeness Crab Louie, Bodega Bay Clam Cocktail
Pacific Oysters half dozen or full dozen Spice-Poached Kauai Shrimp Gin Cocktail Sauce
SALADS & VEGETABLES
Butter Lettuce Salad tossed in Avocado Green Goddess, Ruby Red Grapefruit & crunchy Olive Oil Croutons
Roasted Butternut Squash dressed with a Mint Vinaigrette, garnished with Cara Cara Oranges, creamy Feta & Hazelnuts
Apple-Walnut Tabbouleh tossed with Verjus-soaked Raisins, shredded Cabbage, Meyer Lemon & Pomegranate Seeds
Bungalow Chop Chop Salad with Sungold Tomato, Genoa Salami, Castelvetrano Olives, Pepperoncini
Classic Caesar dizzled with Caper Dressing, covered in Parmesan Cheese & Garlic Butter Croutons
PASTA
Hand-Rolled Garganelli Bolognese with Ragú Antica, Parmigiano-Reggiano Fonduta, Bona Furtuna Tomatoes
San Francisco Garlic Noodles & Kauai Shrimp ‘Scampi’ Pea Tendrils & Egg Noodles tossed with Garlic Butter & finished with Oyster Sauce
Wild Mushroom Agnolotti topped with a Carbonara Sabayon & Black Truffle Crumble
