Cubed Ahi Tuna with Ponzu, Spicy Mayo, and Cucumber Sunomono on Wonton Chips

with Peanut Sauce

served with Wild Alaskan Smoked Salmon, Mixed Greens and Whole-Grain Mustard

with Chili Mango Sauce

with Red Pepper Coulis and Dijon Emulsion

Puff Pastry and White Truffle Maytag Cream

served with Grilled Pita

with Saffron and Lime

with Black Pepper Parmesan Aioli

Ratatouille on Toasted Bread with Fresh Mozzarella and Balsamic Vinegar

with Charred Corn Relish and Blackened Tomato Vinaigrette

with Granny Smith Apples and Toasted Bread

with fresh Mozzarella, Balsamic Vinaigrette and Micro Basil

with Local Vegetables and House Vinaigrette

with Shiitake Mushrooms and Wonton Crisps finished with Parmesan Cheese

with Bacon-Pecan Vinaigrette, Egg, Red Onion, and Sharp Cheddar Cheese

with Humboldt Fog Goat Cheese and Toasted Almonds

with Lime Ginger Ponzu and Sticky Rice finished with Spicy Mustard Micro-Greens

on Truffled Smashed Potatoes with House Demi-Glace

with House Demi-Glace

on Sweet Corn Green Chile Pudding with Lime, Cilantro and Tortilla Sauce

with Bourbon Molasses Barbecue on Celery and Black Eyed Peas

with Shiitake Mushrooms, Green Onions, Parmesan Cheese and Wonton Crisps

on Sticky Rice with Cucumber Salad

with Cheddar Cheese Polenta

on Four-Cheese Tortellini tossed in Pesto, Asparagus, Pine Nuts and Fresh Spinach

on Sweet Corn Mash with Lobster Butter Sauce

on Spinach and Tomato Salad with Feta, Green Onions, Roasted Sweet Corn, and Grilled Tomato Vinaigrette