Red wine–braised short rib with a rich demi-glace and rosemary thyme chicken breast in a velvety basil cream sauce.
Served with garlic mashed potatoes and roasted Brussels sprouts & carrots.
(gf. nf.)
AMERICANA
Perfectly seared prime filet mignon and succulent wild Mexican shrimp, topped with a silky bourbon cream sauce.
Served with garlic mashed potatoes and roasted rainbow carrots.
(gf. nf.)
SURF & TURF
Crispy, tender pork belly with sweet hoisin glaze and grilled chicken satay drizzled with creamy sunflower sauce.
Served with vibrant stir-fry vegetables and fragrant garlic fried rice.
(gf. nf.)
ASIAN
Delicate pan-seared Chilean sea bass in classic beurre blanc, paired with seared diver scallops over smooth butternut squash purée.
Served with creamy parmesan polenta and wilted spinach.
(gf. nf.)
SEAFOOD
Chargrilled skirt steak arrachera and juicy Mexican white shrimp tossed in smoky guajillo sauce.
Served with sautéed fajita vegetables and fluffy Mexican butter rice.
(gf. nf.)
MEXICAN
Succulent chicken thigh in a savory Marsala sauce alongside pan-seared salmon in a rich Tuscan cream sauce.
Served with roasted Italian vegetables and lemon cream fettuccine.
(nf.)
ITALIAN
Smoky Santa Maria–style tri-tip and tender BBQ baby back ribs, slow-cooked to perfection.
Served with green beans and creamy mac & cheese.
(nf.)
BARBECUE
Sumac-dusted prime beef tenderloin.
Served with charred spring onion puree and roasted root vegetables.
(gf. nf.)
SUMAC BEEF TENDERLOIN
Chilean sea bass with green garlic herb sauce.
Served with lemon roasted fingerling potatoes and cauliflower puree.
(gf. nf.)
GREEN GARLIC CHILEAN SEA BASS
Achiote Chilean sea bass with lemongrass ginger jus.
Served with coconut jasmine rice, baby zucchini, blistered tomatoes, pickled shallots, and lime crema.
(gf. nf.)