Coqueta

house cured

Imported

house cured

house cured

Served with picos and pan de cristal con tomate

semi-soft, cow, Spain, blue

soft, goat, Spain

firm, sheep, Spain, raw

Chef's selection of ibérian Cheeses. served with membrillo, Marcona almonds, and extra virgin olive oil tortas

Chef's Grand Selection of cured meats and cheeses. served with membrillo, Marcona almonds, extra virgin olive oil tortas, and pan de cristal con tomate

White anchovies, olives, pearl onions, and guindilla peppers

roasted artichokes, and piquillo peppers

Manchego, and apricot-sherry conserva

spinach tortilla with caña de cabra, raisin, and pinenuts

Quails egg "Diablo", pickled mustard seed, and jamón Serrano

House-cured Chiarello Manzanilla olives and Marcona almonds

iconic Cristal bread and tomato sofrito

House made smokey potato chips with shaved manchego and membrillo Vermouth vinegar

Deviled eggs filled with spring pea, smoked pimentón alioli, on pickled saffron potatos and olive oil poached Bonito

sweet 100 tomatoes with gelee of gazpacho consome, persian cucumber, and crispy garlic croutons

yellow cauliflower steak a la plancha with coal roasted romescu sauce

red and yellow watermelon salad with crispy serrano ham and it's essence, purslane, and basil seed "caviar"

Lacinato Kale with fresh garbanzos, grilled strawberries, Cana de Cabra cheese, cocoa croutons and warm Sherry vinegar dressing

Smoked salmon, queso fresco and truffle honey

Ibérico lardo gently melted over sea urchin with lomo ibérico

With cabrales blue cheese ice cream

Crispy spanish doughnuts with drinking chocolate and mixed berry powder

With tamarind crema and candied marcona almonds (20 minutes to prepare)

Classic spanish caramel custard with fennel-citrus fritura

With caramel popcorn

Salted caramel with pimenton, fig gelatina with jamon serrano, olives dulces with chocolate glaze

Ice cream sandwich with olive oil ice cream

"House cured" prosciutto, Tuscan and Calabrian Salumi, Teleme, Montasio, Chianti Pecorino with Sicilian almonds and vine dried raisins

Raw market selection from the sea. Changes daily A.Q.

Local heirloom tomatoes, balsamic "caviar" and basil oil

Mama's daily salad from Michael's childhood. Forni Brown spring greens, Zinfandel dressing, shaved heart of celery, heirloom radishes, and Pecorino croutons

Shaved Brussels sprouts with whole Meyer lemon dressing, Marcona almonds, sieved egg and Pecorino

Fresh watermelon with grilled and crispy prosciutto, arugula, Calabrian vinaigrette, torn mint

Brentwood Blue Lake, Romano, and Yellow Wax beans zucchini sott'olio with lemon, garlic, and anchovy vinaigrette

Grilled short rib meatballs with Chiarello Family Vineyards Zinfandel conserva, cipollini agrodolce and sunchoke passata

Green Eggs and Ham crispy soft boiled egg, olive oil poached Delta asparagus citrus spuma and Pancetta Cotto

Monterey calamari crisped with Arborio rice flour and aioli nero

Wood grilled octopus with olive oil poached Ruby Cresent potatoes, salsa verde, tonnato and pickled red onion

Caramelized wild mushrooms with balsamic game sauce and parmigiano frico

A.Q.

Summer squash, blossoms, and puree, with pecorino pepato

Potato pasta filled with spinach, ricotta, farm yard egg yolk, and truffle-sage brown butter

Ricotta "pillows" with old hen salsa di pomodoro, and pecorino romano

Corn Fettuccine with chanterelle mushrooms, sweet corn and a soft shell crab in a marjoram broth

Spaghetti from Gragnano, cooked in tomato leaf-infused tomato water with slow cooked skin-on tomato sauce, crisp garlic root thread, basil and black garlic

Balsamic rabbit sugo, wild mushroom, asparagus

One large raviolo with three seasonal fillings, Pea, potato & mint, house made sheep's ricotta, and milk braised lamb

Veal, pork, and porcini mushroom sugo, rosemary, parmigiano reggiano

Wood oven baked zucchini lasagna with potato and tomato sauce, shaved mushroom and celery salad, broken tomato vinaigrette

Wood grilled whole branzino with forno roasted heirloom carrots, coriander dressing, carrot top pesto

Roasted king salmon, Gulf prawns, savory clams, Monterey calamari and mussels in white wine tomato broth, Saffron aioli

Grilled acorn fed pork shoulder loin with stone fruit mostarda, parmigiano potato passata, crispy prosciutto

Calabrian marinated chicken, roasted Shishito pepper, cipollini onions

Confit of half Sonoma duck, sautéed wild pea greens, grilled strawberryrhubarb mostarda, duck jus

Fennel spiced rack of lamb, ancient grain polenta, fresh and roasted cherry vinaigrette, lamb jus

Smoked and braised short ribs with grilled Treviso, smokey jus, polentaspeck polpette

Creamy Ancient Grain Polenta with Fontina Val D'Aosta

Parmigiano potato puree, crispy prosciutto

Grilled Jumbo Delta Asparagus with roasted red peppers and spring vinaigrette

house cured

Imported

house cured

house cured

Served with picos and pan de cristal con tomate

semi-soft, cow, Spain, blue

soft, goat, Spain

firm, sheep, Spain, raw

Chef's selection of ibérian Cheeses. served with membrillo, Marcona almonds, and extra virgin olive oil tortas

Chef's Grand Selection of cured meats and cheeses. served with membrillo, Marcona almonds, extra virgin olive oil tortas, and pan de cristal con tomate

White anchovies, olives, pearl onions, and guindilla peppers

roasted artichokes, and piquillo peppers

Manchego, and apricot-sherry conserva

spinach tortilla with caña de cabra, raisin, and pinenuts

Quails egg "Diablo", pickled mustard seed, and jamón Serrano

House-cured Chiarello Manzanilla olives and Marcona almonds

iconic Cristal bread and tomato sofrito

House made smokey potato chips with shaved manchego and membrillo Vermouth vinegar

Deviled eggs filled with spring pea, smoked pimentón alioli, on pickled saffron potatos and olive oil poached Bonito

sweet 100 tomatoes with gelee of gazpacho consome, persian cucumber, and crispy garlic croutons

yellow cauliflower steak a la plancha with coal roasted romescu sauce

red and yellow watermelon salad with crispy serrano ham and it's essence, purslane, and basil seed "caviar"

Lacinato Kale with fresh garbanzos, grilled strawberries, Cana de Cabra cheese, cocoa croutons and warm Sherry vinegar dressing

Smoked salmon, queso fresco and truffle honey

Ibérico lardo gently melted over sea urchin with lomo ibérico

With cabrales blue cheese ice cream

Crispy spanish doughnuts with drinking chocolate and mixed berry powder

With tamarind crema and candied marcona almonds (20 minutes to prepare)

Classic spanish caramel custard with fennel-citrus fritura

With caramel popcorn

Salted caramel with pimenton, fig gelatina with jamon serrano, olives dulces with chocolate glaze

Ice cream sandwich with olive oil ice cream

medjool dates goat cheese, persian cucumber and harissa

catalan sausage, spanish olive, escalivada vegetables and wild fennel

sherry braised mushrooms, san simon cheese, jamon serrano

spanish white anchovies, manzanilla olives, piquillo peppers, piparra and pickled meyer Lemon

iconic Cristal bread with tomato confitura

Chef's Grand Selection of cured meats and cheeses

Chef's selection of cured meats

redondo iglesias, 16 months, imported

acorn fed, pure breed, imported

100% Iberico dry-cured sausage

iconic, zesty 100% iberian sausage

Chef's selection of ibérian Cheeses

soft, ripe iberico cow's milk cheese

two textured soft ripened goat's milk

exquisite farmstead sheep's milk

lacinato kale with charred gooseberries, goat cheese, candied pistachios, gooseberry confitura and fresh carbanzo dressing

grilled little gem lettuce with chicken essence, toasted hazel nuts and crispy chicken skin

sherry infused watermelon, boquerones, oil cured olives, bulgarian feta, and herb salad

warm chiarello family vineyard olives with citrus and fennel

house fried california marcona almonds with ottimo grey salt

Smoked salmon montadito with queso fresco and truffle honey

deviled eggs pimenton aioli, english pea and piquillo puree, saffron pickled potato, and sturgeon Caviar

Freshly dug, lightly smoked, crispy potatoes with salsa brava and garlic aioli

roasted eggplant, Cana De Cabra cheese on house made brioche, truffle honey, and quince conserva

"la Madrileña" ~ Crispy Calamari, Spicy Tomato Sofrito, Guindilla Peppers, and Squid ink Alioli on House Brioche

Olive oil poached head-on gulf prawns, black garlic - chili sauce and grilled country bread

sunny side up egg with shrimp, crispy potato, garlic chips, pine nuts, chili de arbol and chorizo dressing

wood grilled spanish octopus with pimentón confit potatoes

Classic chicken and english pea croquetas, crusted with chicharron, served with cured seasonal citrus

spring lamb meatballs with sultana raisins, marcona almonds, spiced yogurt and green garlic mojo

32 oz tomahawk ribeye steak grilled over hard wood, served with moorish pepper oil and charred scallions

mediterranean sea bass with pea relish, preserved meyer lemon, and black olive mojo

Iberico bellota shoulder loin, acorn fed, hearth grilled, served with honey chili glaze and petit nasturtium leaves

market greens served catalan style with vineyard raisins, pine nuts, and raisin-caper puree

flash fried padron peppers, jamon serrano, sherry vinegar and maldon sea salt

grilled trumpet royale mushrooms basted with garlic chilli oil, topped with garlic chips, amontillado sherry reduction, and poached egg yolk

Grilled Delta Asparagus with Fire Roasted Romesco and Ribolin Cheese

head-on gulf prawns a la plancha, clams, mussels, fresh english peas, chorizo, atop bomba rice, cooked in fire roasted tomato soffrito, and jamon-shellfish broth

"black paella" baby calamari a la plancha, mussels, fire roasted piquillo peppers, pickled garlic scapes, atop bomba rice cooked in squide ink soffrito, and seafood broth

spring vegetable paella with fava beans, english peas, white asparagus, and wild mushrooms with white soffrito and fennel broth

bloom gin, grapefruit, juniper, local rosemary, fever tree tonic

Nolets, Ube, Lime, lemongrass, lotus chip, fever tree tonic

pink gin, lemon, berry shrubb, fever tree tonic

tanqueray flor de sevilla, st. Germain, lime, vanilla, star anise, apricot tonic

ketel one grapefruit rose, bonal, orange cordial, lemon, cucumber, soda

Bulldog gin. quince, winter orange, saffron, meyer lemon, fever tree mediterranean tonic

Grey Goose citron vodka, patron citronge mango, pomegranate, lemon, dragonfruit air

bombay sapphire, citrus atxa patxaran, benedectine, creme de mure

bcn gin, patxaran, meyer lemon, sparkling garnacha

ron zacappa, lemon, banana infused hennessy, pineapple honey, peychauds, tonic water

bacardi 8, mezcal union, pandan coconut cream, pineapple, lemongrass

absolut Juice Apple edition martini bianco, lemon, orange cordial, flamed apple mist

Herbal tea infused bacardi, passionfruit, mint, lime, egg white, martini prosecco

Cazadores blanco, lime, partida anejo, licor 43, benedictine, pineapple mezcal torched espuma

don julio blanco tequila, Agave, lime, grey salt "air"

montelobos mezcal vida, angostura, lime hibiscus rose vanilla air

Ketel one Cucumber Mint, Seedlip Garden, Rose, lime, hierbas de galicia, soda, hibiscus rose vanilla air

Grey Goose Essences, Aperol, seedlip spice, Moscatel, Strawberry, lemongrass, soda, cava

Angels Envy bourbon, santa teresa 1796, bacardi spiced, maple, pedro ximenez, cap corse

Espolon blanco, dry curacao, fino sherry, fresno chile, lime, pride rainbow

JW black, carpano antica, angostura bitters casa piena barrel smoke, forty niner gold Dust

bulleit Bourbon, Cynar, apricot puree, fresh mint, lemon

juniper, lime and fever tree mediterranean tonic

shaken iced tea with agave and lemon

"House cured" prosciutto, Tuscan and Calabrian Salumi, Teleme, Montasio, Chianti Pecorino with Sicilian almonds and vine dried raisins

Raw market selection from the sea. Changes daily A.Q.

Local heirloom tomatoes, balsamic "caviar" and basil oil

Mama's daily salad from Michael's childhood. Forni Brown spring greens, Zinfandel dressing, shaved heart of celery, heirloom radishes, and Pecorino croutons

Shaved Brussels sprouts with whole Meyer lemon dressing, Marcona almonds, sieved egg and Pecorino

Fresh watermelon with grilled and crispy prosciutto, arugula, Calabrian vinaigrette, torn mint

Brentwood Blue Lake, Romano, and Yellow Wax beans zucchini sott'olio with lemon, garlic, and anchovy vinaigrette

Grilled short rib meatballs with Chiarello Family Vineyards Zinfandel conserva, cipollini agrodolce and sunchoke passata

Green Eggs and Ham crispy soft boiled egg, olive oil poached Delta asparagus citrus spuma and Pancetta Cotto

Monterey calamari crisped with Arborio rice flour and aioli nero

Wood grilled octopus with olive oil poached Ruby Cresent potatoes, salsa verde, tonnato and pickled red onion

Caramelized wild mushrooms with balsamic game sauce and parmigiano frico

A.Q.

Summer squash, blossoms, and puree, with pecorino pepato

Potato pasta filled with spinach, ricotta, farm yard egg yolk, and truffle-sage brown butter

Ricotta "pillows" with old hen salsa di pomodoro, and pecorino romano

Corn Fettuccine with chanterelle mushrooms, sweet corn and a soft shell crab in a marjoram broth

Spaghetti from Gragnano, cooked in tomato leaf-infused tomato water with slow cooked skin-on tomato sauce, crisp garlic root thread, basil and black garlic

Balsamic rabbit sugo, wild mushroom, asparagus

One large raviolo with three seasonal fillings, Pea, potato mint, house made sheep's ricotta, and milk braised lamb

Veal, pork, and porcini mushroom sugo, rosemary, parmigiano reggiano

Wood oven baked zucchini lasagna with potato and tomato sauce, shaved mushroom and celery salad, broken tomato vinaigrette

Wood grilled whole branzino with forno roasted heirloom carrots, coriander dressing, carrot top pesto

Roasted king salmon, Gulf prawns, savory clams, Monterey calamari and mussels in white wine tomato broth, Saffron aioli

Grilled acorn fed pork shoulder loin with stone fruit mostarda, parmigiano potato passata, crispy prosciutto

Calabrian marinated chicken, roasted Shishito pepper, cipollini onions

Confit of half Sonoma duck, sautéed wild pea greens, grilled strawberryrhubarb mostarda, duck jus

Fennel spiced rack of lamb, ancient grain polenta, fresh and roasted cherry vinaigrette, lamb jus

Smoked and braised short ribs with grilled Treviso, smokey jus, polentaspeck polpette

Creamy Ancient Grain Polenta with Fontina Val D'Aosta

Parmigiano potato puree, crispy prosciutto

Grilled Jumbo Delta Asparagus with roasted red peppers and spring vinaigrette

house cured

Imported

house cured

house cured

Served with picos and pan de cristal con tomate

semi-soft, cow, Spain, blue

soft, goat, Spain

firm, sheep, Spain, raw

Chef's selection of ibérian Cheeses. served with membrillo, Marcona almonds, and extra virgin olive oil tortas

Chef's Grand Selection of cured meats and cheeses. served with membrillo, Marcona almonds, extra virgin olive oil tortas, and pan de cristal con tomate

White anchovies, olives, pearl onions, and guindilla peppers

roasted artichokes, and piquillo peppers

Manchego, and apricot-sherry conserva

spinach tortilla with caña de cabra, raisin, and pinenuts

Quails egg "Diablo", pickled mustard seed, and jamón Serrano

House-cured Chiarello Manzanilla olives and Marcona almonds

iconic Cristal bread and tomato sofrito

House made smokey potato chips with shaved manchego and membrillo Vermouth vinegar

Deviled eggs filled with spring pea, smoked pimentón alioli, on pickled saffron potatos and olive oil poached Bonito

sweet 100 tomatoes with gelee of gazpacho consome, persian cucumber, and crispy garlic croutons

yellow cauliflower steak a la plancha with coal roasted romescu sauce

red and yellow watermelon salad with crispy serrano ham and it's essence, purslane, and basil seed "caviar"

Lacinato Kale with fresh garbanzos, grilled strawberries, Cana de Cabra cheese, cocoa croutons and warm Sherry vinegar dressing

Smoked salmon, queso fresco and truffle honey

Ibérico lardo gently melted over sea urchin with lomo ibérico

With cabrales blue cheese ice cream

Crispy spanish doughnuts with drinking chocolate and mixed berry powder

With tamarind crema and candied marcona almonds (20 minutes to prepare)

Classic spanish caramel custard with fennel-citrus fritura

With caramel popcorn

Salted caramel with pimenton, fig gelatina with jamon serrano, olives dulces with chocolate glaze

Ice cream sandwich with olive oil ice cream

medjool dates goat cheese, persian cucumber and harissa

catalan sausage, spanish olive, escalivada vegetables and wild fennel

sherry braised mushrooms, san simon cheese, jamon serrano

spanish white anchovies, manzanilla olives, piquillo peppers, piparra and pickled meyer Lemon

iconic Cristal bread with tomato confitura

Chef's Grand Selection of cured meats and cheeses

Chef's selection of cured meats

redondo iglesias, 16 months, imported

acorn fed, pure breed, imported

100% Iberico dry-cured sausage

iconic, zesty 100% iberian sausage

Chef's selection of ibérian Cheeses

soft, ripe iberico cow's milk cheese

two textured soft ripened goat's milk

exquisite farmstead sheep's milk

lacinato kale with charred gooseberries, goat cheese, candied pistachios, gooseberry confitura and fresh carbanzo dressing

grilled little gem lettuce with chicken essence, toasted hazel nuts and crispy chicken skin

sherry infused watermelon, boquerones, oil cured olives, bulgarian feta, and herb salad

warm chiarello family vineyard olives with citrus and fennel

house fried california marcona almonds with ottimo grey salt

Smoked salmon montadito with queso fresco and truffle honey

deviled eggs pimenton aioli, english pea and piquillo puree, saffron pickled potato, and sturgeon Caviar

Freshly dug, lightly smoked, crispy potatoes with salsa brava and garlic aioli

roasted eggplant, Cana De Cabra cheese on house made brioche, truffle honey, and quince conserva

"la Madrileña" ~ Crispy Calamari, Spicy Tomato Sofrito, Guindilla Peppers, and Squid ink Alioli on House Brioche

Olive oil poached head-on gulf prawns, black garlic - chili sauce and grilled country bread

sunny side up egg with shrimp, crispy potato, garlic chips, pine nuts, chili de arbol and chorizo dressing

wood grilled spanish octopus with pimentón confit potatoes

Classic chicken and english pea croquetas, crusted with chicharron, served with cured seasonal citrus

spring lamb meatballs with sultana raisins, marcona almonds, spiced yogurt and green garlic mojo

32 oz tomahawk ribeye steak grilled over hard wood, served with moorish pepper oil and charred scallions

mediterranean sea bass with pea relish, preserved meyer lemon, and black olive mojo

Iberico bellota shoulder loin, acorn fed, hearth grilled, served with honey chili glaze and petit nasturtium leaves

market greens served catalan style with vineyard raisins, pine nuts, and raisin-caper puree

flash fried padron peppers, jamon serrano, sherry vinegar and maldon sea salt

grilled trumpet royale mushrooms basted with garlic chilli oil, topped with garlic chips, amontillado sherry reduction, and poached egg yolk

Grilled Delta Asparagus with Fire Roasted Romesco and Ribolin Cheese

head-on gulf prawns a la plancha, clams, mussels, fresh english peas, chorizo, atop bomba rice, cooked in fire roasted tomato soffrito, and jamon-shellfish broth

"black paella" baby calamari a la plancha, mussels, fire roasted piquillo peppers, pickled garlic scapes, atop bomba rice cooked in squide ink soffrito, and seafood broth

spring vegetable paella with fava beans, english peas, white asparagus, and wild mushrooms with white soffrito and fennel broth

bloom gin, grapefruit, juniper, local rosemary, fever tree tonic

Nolets, Ube, Lime, lemongrass, lotus chip, fever tree tonic

pink gin, lemon, berry shrubb, fever tree tonic

tanqueray flor de sevilla, st. Germain, lime, vanilla, star anise, apricot tonic

ketel one grapefruit & rose, bonal, orange cordial, lemon, cucumber, soda

Bulldog gin. quince, winter orange, saffron, meyer lemon, fever tree mediterranean tonic

Grey Goose citron vodka, patron citronge mango, pomegranate, lemon, dragonfruit air

bombay sapphire, citrus atxa patxaran, benedectine, creme de mure

bcn gin, patxaran, meyer lemon, sparkling garnacha

ron zacappa, lemon, banana infused hennessy, pineapple honey, peychauds, tonic water

bacardi 8, mezcal union, pandan coconut cream, pineapple, lemongrass

absolut Juice Apple edition martini bianco, lemon, orange cordial, flamed apple mist

Herbal tea infused bacardi, passionfruit, mint, lime, egg white, martini prosecco

Cazadores blanco, lime, partida anejo, licor 43, benedictine, pineapple mezcal torched espuma

don julio blanco tequila, Agave, lime, grey salt "air"

montelobos mezcal vida, angostura, lime hibiscus rose vanilla air

Ketel one Cucumber & Mint, Seedlip Garden, Rose, lime, hierbas de galicia, soda, hibiscus rose vanilla air

Grey Goose Essences, Aperol, seedlip spice, Moscatel, Strawberry, lemongrass, soda, cava

Angels Envy bourbon, santa teresa 1796, bacardi spiced, maple, pedro ximenez, cap corse

Espolon blanco, dry curacao, fino sherry, fresno chile, lime, pride rainbow

JW black, carpano antica, angostura bitters casa piena barrel smoke, forty niner gold Dust

bulleit Bourbon, Cynar, apricot puree, fresh mint, lemon

juniper, lime and fever tree mediterranean tonic

shaken iced tea with agave and lemon

"House cured" prosciutto, Tuscan and Calabrian Salumi, Teleme, Montasio, Chianti Pecorino with Sicilian almonds and vine dried raisins

Raw market selection from the sea. Changes daily A.Q.

Local heirloom tomatoes, balsamic "caviar" and basil oil

Mama's daily salad from Michael's childhood. Forni Brown spring greens, Zinfandel dressing, shaved heart of celery, heirloom radishes, and Pecorino croutons

Shaved Brussels sprouts with whole Meyer lemon dressing, Marcona almonds, sieved egg and Pecorino

Fresh watermelon with grilled and crispy prosciutto, arugula, Calabrian vinaigrette, torn mint

Brentwood Blue Lake, Romano, and Yellow Wax beans zucchini sott'olio with lemon, garlic, and anchovy vinaigrette

Grilled short rib meatballs with Chiarello Family Vineyards Zinfandel conserva, cipollini agrodolce and sunchoke passata

Green Eggs and Ham crispy soft boiled egg, olive oil poached Delta asparagus citrus spuma and Pancetta Cotto

Monterey calamari crisped with Arborio rice flour and aioli nero

Wood grilled octopus with olive oil poached Ruby Cresent potatoes, salsa verde, tonnato and pickled red onion

Caramelized wild mushrooms with balsamic game sauce and parmigiano frico

A.Q.

Summer squash, blossoms, and puree, with pecorino pepato

Potato pasta filled with spinach, ricotta, farm yard egg yolk, and truffle-sage brown butter

Ricotta "pillows" with old hen salsa di pomodoro, and pecorino romano

Corn Fettuccine with chanterelle mushrooms, sweet corn and a soft shell crab in a marjoram broth

Spaghetti from Gragnano, cooked in tomato leaf-infused tomato water with slow cooked skin-on tomato sauce, crisp garlic root thread, basil and black garlic

Balsamic rabbit sugo, wild mushroom, asparagus

One large raviolo with three seasonal fillings, Pea, potato & mint, house made sheep's ricotta, and milk braised lamb

Veal, pork, and porcini mushroom sugo, rosemary, parmigiano reggiano

Wood oven baked zucchini lasagna with potato and tomato sauce, shaved mushroom and celery salad, broken tomato vinaigrette

Wood grilled whole branzino with forno roasted heirloom carrots, coriander dressing, carrot top pesto

Roasted king salmon, Gulf prawns, savory clams, Monterey calamari and mussels in white wine tomato broth, Saffron aioli

Grilled acorn fed pork shoulder loin with stone fruit mostarda, parmigiano potato passata, crispy prosciutto

Calabrian marinated chicken, roasted Shishito pepper, cipollini onions

Confit of half Sonoma duck, sautéed wild pea greens, grilled strawberryrhubarb mostarda, duck jus

Fennel spiced rack of lamb, ancient grain polenta, fresh and roasted cherry vinaigrette, lamb jus

Smoked and braised short ribs with grilled Treviso, smokey jus, polentaspeck polpette

Creamy Ancient Grain Polenta with Fontina Val D'Aosta

Parmigiano potato puree, crispy prosciutto

Grilled Jumbo Delta Asparagus with roasted red peppers and spring vinaigrette