Komo's Cocina

garlic crouton creme fraiche

roasted red pepper coulis, balsamic drizzle, avocado-mango relish

avocado, mango, blood orange vinaigrette micro cilantro

classic caesar dressing, homemade crouton shaved parmigiano reggiano

cocktail aioli

heirloom tomato, mozzarella, basil, hand-milled pepper, balsamic drizzle, alaea sea salt olive oil

cantal cheese, avocado balsamic vinaigrette

maytag blue cheese, candied pecan, white balsamic vinaigrette

dried cranberry, spiced walnut, rosemary skewered cucumber collar

basil-garlic marinade, corn relish, yukon gold mashed potato, tobacco onion

root vegetable ratatouille lemon oil cous cous

caramelized shallot bathed haricot vert maytag demi-jus

filet mignon, cremini white champignons, pappardelle

sun-dried tomato, crimini mushroom, free range chicken creamy vodka bechamel truffle oil

creamy polenta, green peppercorn caramelized shallot demi

pan bronzed, salsa rosa, mango chow chow creamy polenta garlic spinach

sushi grade, asian plum wine gastrique black forbidden rice

goat - chevre cow - oregonzola, morbier, brie, point reyes blue, serenita sheep pepato, romano pecorino

first leg of flight, something white, maybe pink

second leg, maybe white, maybe red

third leg, red, most likely

add 5th cheese course

with wine flight

4 wines

garlic crouton & creme fraiche

roasted red pepper coulis, balsamic drizzle, avocado-mango relish

avocado, mango, blood orange vinaigrette & micro cilantro

classic caesar dressing, homemade crouton & shaved parmigiano reggiano

cocktail aioli

heirloom tomato, mozzarella, basil, hand-milled pepper, balsamic drizzle, alaea sea salt & olive oil

cantal cheese, avocado balsamic vinaigrette

maytag blue cheese, candied pecan, white balsamic vinaigrette

dried cranberry, spiced walnut, rosemary skewered cucumber collar

basil-garlic marinade, corn relish, yukon gold mashed potato, tobacco onion

root vegetable ratatouille & lemon oil cous cous

caramelized shallot bathed haricot vert & maytag demi-jus

filet mignon, cremini & white champignons, pappardelle

sun-dried tomato, crimini mushroom, free range chicken & creamy vodka bechamel truffle oil

creamy polenta, green peppercorn caramelized shallot demi

pan bronzed, salsa rosa, mango chow chow creamy polenta & garlic spinach

sushi grade, asian plum wine gastrique & black forbidden rice

goat - chevre cow - oregonzola, morbier, brie, point reyes blue, serenita sheep pepato, romano pecorino

first leg of flight, something white, maybe pink

second leg, maybe white, maybe red

third leg, red, most likely

add 5th cheese course

with wine flight

4 wines