Dinner Menu

Executive Chef: Antonio Zamorano

Appetizers

Smoked Wild Scottish Salmon & Ossetra Caviar

Served on Bellini’s with crème fraiche & dill

Australian Lamb Riblets

Grilled with an oregano vinaigrette (GF)

Spanish Octopus

Grilled with lemon, oregano, and olive oil, served with frisee, roasted red peppers, kalamata & a lemon vinaigrette (SH)

New Zealand Lamb Meatballs

Served with cucumber & mint yogurt and pickled radish (GF/E)

Calamari

Fried calamari served with lemon wedges, cocktail sauce, and serrano aioli (SH)

Bruschetta

Toasted ciabatta bread with Roma tomatoes, olive oil, Kalamata olives, garlic, and basil (V)

Burrata & Heirloom Tomatoes

Served with olive oil and a balsamic pearls (Veg/D)

Sizzling Prawns

Sautéed prawns in garlic, olive oil and chili flakes (SH)

Zucchini Cakes

Served with cucumber & mint yogurt (Veg/D)

Sausage and Honey Flatbread

Tomato sauce, homemade Italian sausage, serrano peppers, mascarpone (D)

Mushroom Flatbread

Sautéed assorted wild mushrooms, fresh thyme, goat cheese, and truffle oil (Veg/D)

Salads

Gazpacho

Prawns, cucumbers, & granny smith apples in a tomato, basil, cucumber, olive oil & sherry puree (SH)

Caesar

Baby gem romaine lettuce, parmesan cheese, toasted croutons, served with a Caesar dressing (SH/D)

Summer Melon Salad

A refreshing composition of cubed seasonal melons, crisp arugula, fresh mint, frisée, and lollo rosso. Finished with Marcona almonds, shaved Parmesan, and a bright Sherry-shallot vinaigrette

Beet Carpaccio

Delicate slices of red baby beets served with a vibrant beet tartare, crisp diced apples, toasted walnuts, and a silky beet purée. Adorned with shaved Pecorino, fresh chives, and honey Champagne vinaigrette, accompanied by a petite salad of frisée and microgreens

California Citrus Salad

A mix of Arugula, gem lettuce, radicchio, frisée & fennel with seasonal oranges with sherry vinegar & orange citrus dressing (Veg)

Meat & Poultry

Australian Wagyu N.Y.

(12 oz.) An exquisite selection of premium cut New York steak, prepared to highlight the exceptional marbling and melt-in-your-mouth texture of this rare cut (GF)

Japanese Wagyu A5

(5 oz.) An exquisite selection of premium A5 Japanese Wagyu steak, prepared to highlight the exceptional marbling and melt-in-your-mouth texture of this rare cut (GF)

38 North Coriander Crusted Duck

Duck breast with red cherries, turnips, roasted baby carrots, in a port wine reduction (D)

Bone-In Ribeye

(16 oz.) Grilled bone-in ribeye, served with roasted potatoes in a lemon vinaigrette (GF)

Filet Mignon

(8 oz.) Grilled filet mignon, served with black truffle mashed potatoes, roasted cipollini onions, and assorted wild mushrooms with demi glaze (GF/D)

Australian Lamb Chops

Grilled lamb chops, served with Swiss chard & roasted potatoes in a lemon vinaigrette (GF)

Harris Ranch Short Ribs

Slow braised short ribs, over creamy mashed potatoes in a light wine sauce (GF)

Organic Mary’s Bone-In Chicken Breast

In a savory wine sauce enhanced with garlic and herbs served with mashed potatoes, and grilled garden broccolini (GF/D)

Fettuccine Carbonara

Served with pancetta, English green peas, and mushrooms in a white cream sauce (E/D)

Fettuccine with Duck Confit

Duck confit, truffle oil, English peas, assorted mushrooms, raisins, parmesan cheese, toasted pine nuts & duck cracklings in a light cream sauce (N/E/D)

Seafood

Spaghetti al Granchio

Hand-tossed spaghetti featuring sweet Dungeness crab, blanched broccolini, and a rich butter emulsion. Finished with a vibrant lemon confit gremolata, fresh parsley, and a generous dusting of shaved Parmesan (SH)

Halibut

Pan seared Alaskan halibut filet, served with black truffle risotto, English peas, Chanterelle & assorted mushrooms, mascarpone cheese & truffle oil (D)

King Ora Salmon

Pan seared salmon filet, served with asparagus, roasted rosemary potatoes in a piccata sauce (D)

Scallops

Seared scallops served with grilled asparagus, roasted potatoes, corn, mushrooms, basil, bacon, & spinach (SH/D)

Fettuccine Pescatore

Fresh salmon, halibut, clams, and prawns in a spicy white wine tomato sauce (SH/E)

Seafood Paella

Arborio rice with Saffron, prawns, clams, sausage, scallions & bell peppers (SH)

Vegetarian

Black Truffle Risotto

English peas, Chanterelle mushrooms, assorted mushrooms, mascarpone cheese, truffle oil, & freshly shaved black truffles (Veg)

Porcini Mushroom Ravioli

Assorted wild mushrooms, roasted cherry tomatoes, and spinach in a light marsala cream sauce (Veg/E/D)

Angel Hair Pasta

Tomatoes, marinara sauce, fresh basil, and garlic (Veg)

ADD FRESHLY SHAVED SUMMER BLACK TRUFFLES TO ANY ENTRÉE

Allergen Key:

Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
We kindly decline any substitutions, for all dining guests, an automatic gratuity of 20% will be applied

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