Warmed Camembert with sautéed gourmet mushrooms, toasted walnuts, shallots, and crispy sage; served with toasted baguette

Seasonal greens with shaved fennel, Asian pear, candied pecans, and ricotta salata; finished with a citrus–herb vinaigrette

Herb- and yogurt-rubbed Colorado rack of lamb with a bourbon–huckleberry port reduction

Lemon–herb couscous

Sautéed asparagus

Seasonal berry crisp with vanilla gelato

Premium blue lump crab cakes with citrus-herb remoulade sauce

Seared tuna tataki on wonton crisps with gochujang mayo, pickled ginger, and cilantro (subject to availability)

Chef's Market salad - locally souced mixed greens, pecan crusted baked goat cheese, roasted yellow beets, sherry shallot vinaigrette

Beef tenderloin with Peruvian salt, finished with a port-shallot reduction or creamy peppercorn sauce

Haricots verts sautéed with shiitake mushrooms

Whipped mashed potatoes with truffle salt

Chocolate pot de crème with Grand Marnier whipped cream

Flatbread trio-pesto shrimp; arugula and prosciutto; goat cheese, heirloom tomatoes and basil

Caesar with creamy lemon-garlic dressing and ciabatta croutons

 Pan-roasted chicken with Marsala wine, mushrooms, and demi-glace (option #1)

Classic chicken piccata with garlic, white wine, lemon, capers, parsley (option #2)

Farro or Orzo with roasted cremini mushrooms and fresh herbs

Sautéed broccolini with garlic and crushed red pepper

Panna cotta with seasonal berries (option #1)

Tiramisu parfait (option #2)

Tortilla Española, Spain's most traditional tapa, with crème fraîche and chives

Garlic mushrooms with chorizo and grilled baguette

Roasted vegetable salad with red peppers,  roasted eggplant, onion- typical of Catalonia region

Pan-roasted chicken with garlic, white wine, thyme, and olive oil (option #1)

Pan-seared halibut with roasted red pepper–almond Romesco (option #2)

Sautéed spinach and chickpeas finished with lemon zest

Orange–pistachio olive oil cake with honey syrup (option #1)

Basque cheesecake - the classic - with sherry-macerated berries (option #2)

Grilled chicken skewers with ginger, garlic, and citrus, served with fresh mango salsa

Roasted red pepper soup with crispy tortilla strips and a light cilantro lime crema

Golden Beet salad, arugula, crumbled blue cheese and walnuts

Pan-seared salmon with white miso glaze and toasted sesame (option #1)

Grilled halibut with tamarind-ginger butter (option #2)

Pork Tenderloin over roasted, served with fresh chimichurri (Option #3)

Wild rice pilaf with fresh herbs and scallions

Roasted rainbow carrots with olive oil and sea salt

Strawberry shortcake with lightly sweetened whipped cream

Crispy crab wontons with sesame-soy dipping sauce

Beef satay with house peanut sauce

Chicken larb with cliantro, mint and scallions served in chilled butter-lettuce cups

Thai coconut soup with shrimp,  Thai straw mushrooms, galangal, and lime leaf

Cashew-curry chicken with a light kick

Beef panang with green beans

Slow-roasted garlic eggplant

Stir fry bok choy, snow peas and bamboo shoots

Jasmine rice with sesame seeds

Freshly made Coconut-mango sorbet and raspberry sorbet

Crispy polenta rounds with pecorino 

Tuscan white-bean crostini with slow-roasted tomatoes, basil & olive oil

Classic panzanella with ripe tomatoes, cucumber, red onion, basil, and sherry vinaigrette

Chicken alla Romana -  with prosciutto, sweet bell peppers, white wine, and fresh herbs; served with fettuccine (option #1)

Porchetta-style pork loin - slow-roasted with fennel, garlic, rosemary, and olive oil, finished with  white-wine pan jus, served with farro (option #2)

Seasonal roasted vegetables with olive oil and sea salt

Ricotta cheesecake with poached pears and vanilla

Dungeness crab crostini with preserved lemon, chives and crème fraîche

Smoked trout rillettes with crispy shallots, dill and grilled sourdough bread

Seared scallop with parsnip purée, brown butter & crispy capers

Little gem and watercress salad with shaved fennel, apple, toasted hazelnuts & tangerine cucumber vinaigrette

Exotic mushroom chowder with thyme

Pan-roasted halibut with vermouth beurre blanc (option #1)

Herb coated pork tenderloin, oven roasted, served with apple-Calvados jus (option #2)

Yukon Gold potatoes roasted with olive oil, thme, flaky sea salt

Sugar snap peas sautéed with a splash of ume vinegar

Chocolate espresso hazelnut tart with whipped cream and cocoa nibs

Moules marinière - mussels with white wine, garlic, shallot, parsley, and butter, served with French baguette

Locally-grown mixed greens, shaved fennel, crisp apple, and Dijon vinaigrette

Red-wine-braised beef, bourguignon-style, with mushrooms, pearl onions, and fresh herbs

Creamy mashed potatoes

Sautéed haricots verts with olive oil and sea salt

Made-to-order crêpes, customized (option #1)

Apple galette with caramel drizzle and vanilla ice cream (option #2)

Classic shrimp cocktail with horseradish cocktail sauce, lemon

Brie and papaya quesadillas with tomatillo salsa

Organic iceberg wedge, homemade blue cheese dressing, crispy bacon, cherry tomatoes

Beef short ribs slow braised in beer, ancho chili, and coffee

Creamy polenta with parmesan & smoked Gouda, sautéed kale

Warm Bourbon bread pudding with vanilla sauce

Spiced lamb kofta skewers with charmoula, garlic yogurt, pita

Harissa shrimp, olive oil, preserved lemon

Crispy chickpea & herb fritters with lemon-tahini drizzle

Moroccan carrot & orange salad - toasted cumin, dates, pistachios, mint

Red lentil soup - ginger, turmeric, cumin, lemon

Slow-braised chicken tagine or Lamb tagine with apricots and almonds

Couscous with roasted seasonal vegetables, golden raisins, toasted almonds, herbs

Charred haricots verts

Orange blossom crème caramel or Honey-Almond Cake