The Loft - Tahoe

with Lump Crabmeat and Crème Fraiche

with Duck Confit Wontons, Goat Cheese, Dried Cranberries, Candied Pecans, Red Onions and Orange Sherry Vinaigrette

Iceberg Wedge with Gorgonzola Crumbles, Pancetta, Tomatoes, Red Onions, Bleu Cheese Dressing and Balsamic Glaze

Mixed Baby Greens with Tomatoes, Cucumber, Red Onions, Balsamic Vinaigrette and Shredded Parmesan

with Arugula, Heirloom Tomatoes, Strawberries, Toasted Goat Cheese, Crispy Shallots and Strawberry Champagne Vinaigrette

with White Truffle Oil, Capers, Red Onions, Fleur de Sel, Cracked Black Pepper, Shaved Parmesan and Ciabatta Crisps

with Plantain Chips

Pickled Red Onions, Fried Basil, Pesto Puree, Pomegranate Balsamic Reduction, Grgich Hills Olive Oil, Fleur de Sel and Ciabatta Crisps

Traditional, Avocado Lime and Beet Ricotta Served with Pita Triangles

An Assortment of Imported Meats and Cheeses with Castelvetrano Olives, Roasted Red Peppers, Dried Cranberries and Apricots, Marcona Almonds, Fig Jam, Whole Grain Mustard and Cornichons

Aged Cheddar, Brie and Humboldt Fog Goat Cheese with Fresh Fruit, Fig Jam and Marcona Almonds

Prosciutto di Parma, Bresaola, Soppressata, Cornichons, Whole Grain Mustard and Dried Cranberries

with Pancetta and Parmesan Crisps

with Habanero Peppers, Fresh Peaches, Fresh Orange Juice and Avocado Crema on Crispy Tostadas

with Roasted Garlic Gorgonzola Cream, Five Cheese Potato Gratin and Wilted Spinach

crusted with Garlic, Herbs and Breadcrumbs served with Sweet Potato Mash

with Peach Barbeque Sauce and Crispy Onion Nest

with Grilled Pineapple Slaw

with Meyer Lemon and Caperberry Sauce

with Charred Pineapple and Wasabi Aioli

with Gemelli Pasta and Five Cheeses

Rings and Tentacles with Roasted Tomato Aioli

with Pesto, White Wine, Lemon Broth and Garlic Crostinis

with Ground Pork, Orange Ginger Glaze, Blueberry Plum Sauce and Grilled Scallions

with Citrus Buerre Blanc and Creamy Red Quinoa with Tomatoes and Spinach

with Pomegranate Balsamic Reduction and Shaved Parmesan

with Wild Boar and Venison Bolognese and Ricotta Salata

with Spicy Roasted Red Pepper Sauce

Crispy Tofu with Garlic Buffalo Sauce, Celery, Carrots and Bleu Cheese Dressing

with Smashed Red Skin Potatoes, Crispy Fried Onions and Bourbon Barbeque Sauce

with Five Cheese Potato Gratin and Blueberry Demi Glace

Primo's Homemade Fettucine with Roasted Pistachio and Arugula Pesto, Heirloom Tomatoes and Fresh Mozzarella

with Jumbo Crab Claw, Shrimp, Lump Crab, Asparagus, Lobster Broth, Fresh Thyme and Meyer Lemon Juice

with Roasted Tomato Bisque

with Pancetta and Parmesan

with Spicy Tomato Aioli

with Browned Butter, Meyer Lemon and Parmesan

with Olive Oil, Herbs and Spices

14 Oz Grilled Ribeye with Shallot-Black Peppercorn Demi Glace, White Truffle Fries and Mixed Vegetables

over Lemon Pepper Risotto with Tomato Lobster Saffron Broth

Grilled 8 oz Pat La Frieda Short Rib Burger Patty on a Brioche Bun topped with Melted Brie, Candied Jalapeno Bacon, Caramelized Onions, Roasted Tomato, Arugula and Fig Jam Aioli served with Garlic Parmesan Fries

with Jumbo Crab Claw, Scallops, Halibut, Shrimp, Clams and Mussels in a Spicy Lobster Fennel-Tomato Broth and Grilled Garlic Bread