COMMENCEMENT: Congratulations class of 2018!

May 19–21, 2018
Monday lunch, 1:30 pm–2:30 pm, reduced dinner menu only
Saturday, Sunday, Monday dinner, prix fixe menu only:
$69 per person; three courses (excludes tax, gratuity, and beverages)

appetizers  (choose one)

seasonal salad   
organic lettuce, granny smith apples, grape tomatoes, red onions, honey-dijon dressing

tomatoes, cucumber, bell pepper, extra virgin olive oil, aged sherry vinegar, bread tuile, marcona almond cloud   

lomo ibérico, chorizo ibérico, manchego cheese, house made pickled vegetables, marcona almonds, toasted bread, pâté de campagne   

tuna tartar  
yellow fin tuna, tomato, ginger, soy sauce, sesame seeds, aioli, crispy wonton    

baby squid
“cauliflower couscous,” mint, bell pepper-mango vinaigrette   

cold paella stuffed piquillos  
wood roasted sweet piquillo peppers, saffron rice, chicken, shrimp, baby squid, saffron aioli  

grass fed beef oxtail risotto   
bomba rice, quail egg, truffle oil, crispy wild rice, oxtail ragout

entrées  (choose one)

grilled vegetables
japanese eggplant, fennel, local mushrooms, beets, crispy polenta, organic carrots, cauliflower, peppers, romesco sauce, tomato marmelade, pesto     

chef’s daily fish selection
fillet, salsa verde, local mushrooms, pearl onions, cauliflower soubise, pickled mustard seeds, judiones de la granja white beans   M/P   

grilled atlantic salmon
polenta, tomato, carrots, artichokes, leeks, fresh corn escabeche  

fish & shellfish suquet
grilled branzino, wild shrimp, clams, mussels, tomato, fingerling potato, asparagus, green peas, saffron-shellfish broth      

chicken breast roulade
bell pepper-goat cheese-basil stuffed chicken breast, purple sweet potato, belgium endives, green beans, chick peas, crispy parmesan cookie, dijon sauce    

duck breast
parsnip purée, apples, fennel, organic carrots, red watercress, lavender, maple-apple gastrique, citrus jus

beef tenderloin (8 oz)  
root vegetables, asparagus, rioja red wine-chimichurri sauce    

desserts  (choose one)

caramelized soaked brioche, tahitian vanilla infused milk, honey-rosemary ice cream   

chocolate crémeux  
bittersweet chocolate, coffee sauce, fresh berries, caramel

deconstructed cannoli-misu
cocoa soil, mascarpone mousse, tía maría gelatin, ladyfingers, coffee sauce    

chocolate brownie
caramel sauce, vanilla bean ice cream  

caramel custard, lemon peel ice cream, pistachio tulip