Storytellers

with Spinach, Roasted Squash, Dried Cranberries, and Pecans

10 oz. Braised Short Rib with Wild Mushroom Bourguignon Sauce, Vegetable du Jour and Creamy Polenta

Drawn Butter, Vegetable du Jour and Herb Roasted Potatoes

with Chocolate Covered Strawberries and Champagne Sabayon

with Spinach, Roasted Squash, Dried Cranberries, and Pecans

10 oz. Braised Short Rib with Wild Mushroom Bourguignon Sauce, Vegetable du Jour and Creamy Polenta

Drawn Butter, Vegetable du Jour and Herb Roasted Potatoes

with Chocolate Covered Strawberries and Champagne Sabayon

Four black tiger shrimp served with fresh lemon and a trio of house-made sauces including citrus aioli, atomic cocktail sauce, and remoulade.

A Chef-curated selection of artisan cheeses paired with candied pecans, fig spread, Taggiasca olives, and crisp crostini.

Fresh mussels steamed in sambuca-garlic butter with Spanish chorizo, shaved fennel, blistered tomatoes, and served alongside warm baguette.

Cold-smoked burrata ball paired with heirloom tomatoes, fresh basil, topped with Black Sea salt, hot honey, and crackers.

Tender calamari marinated in buttermilk, crispy fried, and finished with a five spice seasoning, lemon-dressed frisée, warm marinara, and fresh lemon.

Slow-cooked sweet onions simmered in rich beef broth, topped with crostini and melted Gruyère cheese.

A velvety butternut squash soup finished with buttery herb croutons and vibrant herb oil.

Mixed greens, radish, cucumber, tomato, and buttery croutons tossed in honey lemon herb vinaigrette.

Crisp romaine hearts tossed with toasted cumin Caesar dressing, topped with shaved parmesan, buttery croutons, anchovies, lemon, and cracked black pepper.

Iceberg lettuce topped with baby heirloom tomatoes, black beans, chopped bacon, roasted sweet corn, Calabrian chili, tortilla strips, and chipotle ranch.

U-10 scallops served with pancetta, garlic rapini greens, pearl couscous, and blistered tomato-garlic broth

Crispy skin-on Ora King salmon with tomato fennel relish and pearl couscous

Miso-marinated black cod served with forbidden rice, kombu shiitake dashi, and steamed bok choy

Dry-rubbed and slow-cooked Duroc Pork Baby Back Ribs with Achiote BBQ sauce served with steakhouse fries

Slow-cooked Duroc Pork Belly with crunchy pork skins, garlic rapini, buttermilk whipped potatoes, and pickled green apples

Pan-roasted Airline Chicken Breast served with forbidden rice and crispy Brussels Sprouts, finished with a savory Beurre Blanc

8 oz Brisket Burger grilled to perfection and served on a brioche bun with crisp lettuce, tomato, crispy onion ring, and house-made Achiote BBQ sauce served with steakhouse fries

Scallops, mussels, shrimp, and salmon simmered in a spicy San Marzano tomato-garlic sauce over Bucatini pasta with Calabrian chilies, served with a toasted baguette

Deconstructed; layers of pasta, butter-poached lobster-tomato-butternut squash béchamel, finished with summer truffle, crispy pancetta, and herb oil

Black Tiger shrimp and buttery lobster tossed with garlic, lemon, Bucatini pasta, and Calabrian chili butter

Bucatini pasta tossed with San Marzano tomatoes, garlic, and shaved parmesan

Paired with: Decoy Sauvignon Blanc

Fresh crab, blood orange segments, avocado, fennel, and champagne vinaigrette. Paired with: Sonoma Cutrer Chardonnay

Portabella & Porcini ravioli, finished with brown butter, sage, and shaved Parmesan. Paired with: Calera Pinot Noir

Lemon dill baby potatoes, grilled asparagus, bearnaise sauce. Paired with: Calera Pinot Noir

Paired with: Duckhorn Merlot