더 카비

Blue Lump Crab Cakes – Roasted Garlic Lemon Aioli – Tart Tomato Jam

Heirloom Tomato Relish – Burrata – Roasted Garlic Toasts – Balsamic Syrup – Basil

Pastry Baked Soft French Cheese – Cabernet Raspberry Sauce – Seeded Crackers

Gochujang Roasted Pork Belly – Nappa Cabbage – Bok Choy – Sesame Oil – Ginger

6 Baked Malpeque Oysters with Bacon – Spinach – Shallots – Fennel – Parmesan Cheese

Tiger Shrimp with Lime, Cucumber Pico De Gallo – Cilantro – Blue Corn Chips

A Dozen Roasted Shishito Peppers – Harissa Aioli – Lime – Cilantro

Baby Spinach – Sherry Vinaigrette Roasted Beets – Pickled Red Onion Goat Cheese – Marcona Almonds

Crisp Romaine – Parmesan Reggiano Caesar Dressing – Brioche Croutons Grape Tomatoes

Sesame Oil Seared – Nappa Cabbage, Bok Choy & Carrots Toasted Quinoa – Spicy Wakame – Ponzu

Skin Crisped Duck Breast – Aged Gouda Gratin – Herb Port Wine Sauced

Herb Roasted Chicken Breast – Wild Rice Pilaf – Wild Mushroom & Leeks – Velouté

Garlic Herb Roasted – Parmesan – Prosciutto – Sage Gremolata – Yukon Mashed Potato

Seared Hokkaido Scallops – Lemon Tomato Butter Sauce – Fennel & Leek Risotto

Mushroom & Cheese Ravioli – Cabernet Braised Ribeye – Porcini Cream Sauce Cabernet Reduction – Basil

Traditional Ratatouille Folded in Risotto – Cream – Basil – Aged Gouda Cheese

Yukon Mashed Potato – Au Jus – Horseradish Cream Sauce

Blue Lump Crab Cakes – Roasted Garlic Lemon Aioli – Tart Tomato Jam

Heirloom Tomato Relish – Burrata – Roasted Garlic Toasts – Balsamic Syrup – Basil

Pastry Baked Soft French Cheese – Cabernet Raspberry Sauce – Seeded Crackers

Gochujang Roasted Pork Belly – Nappa Cabbage – Bok Choy – Sesame Oil – Ginger

6 Baked Malpeque Oysters with Bacon – Spinach – Shallots – Fennel – Parmesan Cheese

Tiger Shrimp with Lime, Cucumber Pico De Gallo – Cilantro – Blue Corn Chips

A Dozen Roasted Shishito Peppers – Harissa Aioli – Lime – Cilantro

Baby Spinach – Sherry Vinaigrette Roasted Beets – Pickled Red Onion Goat Cheese – Marcona Almonds

Crisp Romaine – Parmesan Reggiano Caesar Dressing – Brioche Croutons Grape Tomatoes

Sesame Oil Seared – Nappa Cabbage, Bok Choy Carrots Toasted Quinoa – Spicy Wakame – Ponzu

Skin Crisped Duck Breast – Aged Gouda Gratin – Herb Port Wine Sauced

Herb Roasted Chicken Breast – Wild Rice Pilaf – Wild Mushroom Leeks – Velouté

Garlic Herb Roasted – Parmesan – Prosciutto – Sage Gremolata – Yukon Mashed Potato

Seared Hokkaido Scallops – Lemon Tomato Butter Sauce – Fennel Leek Risotto

Mushroom Cheese Ravioli – Cabernet Braised Ribeye – Porcini Cream Sauce Cabernet Reduction – Basil

Traditional Ratatouille Folded in Risotto – Cream – Basil – Aged Gouda Cheese

Yukon Mashed Potato – Au Jus – Horseradish Cream Sauce