Fall 2026 Dinner Menu
Salads & Starters
Little Gem Caeser Salad with Shaved Gruyere and Breadcrumbs
Chopped Vegetable Salad of Cucumber, Tomatoes, Avocado, Asparagus, Green Beans, Radishes, Black Olives & Feta
Dijon Vinaigrette
Fall Panzanella of Asparagus, Brussels, Olives, Scallions and Dill
Mint Vinaigrette
Young Lettuces with Herbs and Avocado
Chive Mustard Vinaigrette
Italian Chop of Salami, Garbanzos, Mozzarella, Basil, Romaine
Olive Oli and Red Wine Vinegar Dressing
Braised Artichokes with Hearts of Palm, Mint and Goat Cheese
Roasted Pears with Endive and Hazelnuts
Burrata with Roasted Beets, Blood Orange, Arugula Pesto and Pepitas
Yellowfin Tuna Sashimi with Sesame and Chive
Hamachi Crudo with Avocado, Jalapeno & Citrus Ponzu
Mains
Crispy Gnocchi with Tomato Confit and Burrata
Pasta in Marcella’s Tomato Butter Sauce
Rigatoni in Sunday Gravy with Fresh Ricotta
Taglioni with Caviar, Crème Fraiche, Chives & Lemon
Miso Glazed Black Cod with Cucumbers and Boy Choy
Baked Halibut with French Herb Salsa
Local Sea Bass with Castelvetrano Olives, Capers and Herbs
Slowly Cooked Salmon with Cranberry Chutney
Eduardo’s Famous Roasted Chicken
Moroccan Spiced Lamb Chops with Mint Pistachio Gremolata
Grilled Hanger Steak with Charred and Confit Lemon
New York Strip with Horseradish Mustard Cream
Red Wine Braised Short Ribs
Sides
Barley with Herbs and Butter Basted Chanterelle Mushrooms
Braised French Lentils with Winter Vegetables
Crushed Potatoes with Scallions and Herbs
Rainbow Beet Terrine with Chevre and Thyme
Brown Butter Squash with Dates and Walnuts
Spice Crusted Carrots with Harissa Yogurt
Crispy Baby Artichokes with Shaved Parmesan
Cauliflower Puree with Crispy Shallots and Mushrooms
Watercress with Apples and Shaved Manchego
Chopped Wedge Salad with Lardons and Gorgonzola
Slowly Roasted Cherry Tomatoes with Baked Feta and Basil
Baby Rainbow Carrots, Salsa Verde and Pistachios
Broccolini with Meyer Lemon and Chile
Charred Shishito Peppers in Brown Butter Ponzu
Baked Oyster Mushrooms with Shaved Provolone
Roasted Cauliflower with Lemon Zest, Parsley and Capers
Winter Citrus with Orange. Dates and Olives
Baked Japanese Sweet Potato with Miso Butter
Lobster Macaroni and Cheese
