top of page

Telephone:  (262)492-2481

Menus

    • Smashed Avocado Toast on Fresh Sourdough with Sprouts and Heirloom Tomato 

    • Lemon Ricotta Pancakes with Blueberry Maple Syrup 

    • Sweet Potato Waffle and Asparagus Benedict

    • Spanish Tortilla with Chive Creme Fraiche  

    • Vanilla Chai Chia Seed Pudding

    • Honey Roasted Peaches with Almond Yogurt and Fresh Granola

    • Prosciutto and Egg Puff Pastry Tart 

    • Quiche Loraine and Dressed Mixed Greens

    • Tosa Soy Tuna Tartar Wontons

    • Roasted Wild Mushroom Cream Flatbreads

    • Lobster Tempura with SweetChili Aioli

    • Pao De Queijo with Spicy Aji Sauce

    • Salmon Sashimi Marinated Persian Cucumber Cups

    • Mortadella Meatballs with Raw Tomato Sauce

    • Mango Pico on Plantain Crisp

    • Fresh Ricotta and Apricot Jam Crostini

    • Steak, Chicken and Shrimp Satay

    • Charcuterie Board

    • Mezza Antipasti Platter

    • Fresh Hummus and Pita with Crudite 

    • Seafood Tower -  Shrimp, Alaskan King Crab, Oysters, Tarragon Aioli and Horseradish

    • Steak Tataki with Marinated Cucumber and Charred Scallion Puree

    • Michelada Gazpacho Shooters

    • Kurobuta Pork Xiao Long Bao

    • Vietnamese Chicken Noodle Salad

    • Maple Bacon Vinaigrette Marinade Kale with Apple and Gouda

    • Twelve Herb Frissee Salad with Champagne Vinaigrette  

    • Grilled Gem Caesar with Parm Crisp and Brioche Crumble 

    • Sardine Nicoise with Butter Lettuce, Haricot Verts, Soft Boiled Egg

    • Grilled Peach, Goat Cheese,Toasted Pecan, Arugula and Apple Cider Vinaigrette

    • Kale,Shaved Brussels, Romain,Medjool Dates, Rotisserie Chicken, Brioche Croutons, and Corn

    • Buratta, Citrus Segments, Toasted Pine Nuts and Arugula with Pomegranate Vinaigrette Foam

    • Tom Kha Gai, Coconut Milk, Mushrooms, Chicken and Lime

    • French Onion Soup

    • Sopa De Fideo Chorizo, Fideo, Tomatoes and Chicken Stock

    • Sausage, Kale and White Bean Soup

    • Roasted Tomato and Thyme Infused Cream Soup with Parmesan Tuile

    • Watermelon Gazpacho With Compressed Watermelon and Pickled Rind

    • Vietnamese Pho with Shave Rare Beef, Shaved Onions, Bean Sprouts, and Herbs

    • Carrot Ginger Lemongrass with Creme Fraiche and Spiced Pepitas

    • Steak Carpaccio with Arugula, Shaved Parmesan, Fried Capers and Preserved Lemons

    • Seared Scallops with Citrus Segments, Fennel and Citrus Gastric 

    • Crab Cakes with Tarragon Aioli and Sweet Pickled Cabbage

    • Fresh Ricotta with Grilled Filone and Macerated Fruit

    • Seasonal Vegetable Carpaccio With Pickled Fresnos 

    • Pulpo A La Gallega with Cilantro Crema

    • Aguachile Shrimp Ceviche with Cilantro and Tostadas 

    • Sweet Chili Lollipop Chicken with Pickled Thai Vegetable

    • Zatar and Honey Glazed Lamb Chops with Grilled Zucchini Ribbons and Tzatziki Foam

    • Grilled Ribeye Steak with Potato Gratin and Green Peppercorn Au Poivre 

    • Bibimbap Rice Bowl with Wild Mushrooms, Carrots, Spinach, Egg and Grilled Pork Belly

    • Maple Glazed Bone-in Pork Chop with Endive, Chive, Candied Walnuts and Blue Cheese

    • Hand-made Tagliatelle with a Traditional Bolognese and Mascarpone

    • Miso Marinated Cod with Browned Butter Bok Choy Fried Rice Cake

    • Pistachio and Parmesan Crusted Sea Bass with Asparagus Risotto and Sundried Tomato

    • Sous Vide Short Ribs with Peas, Carrots Caramelized Onions and Potato Puree

    • Bhakti Chia Panna Cotta with Caramel Drizzle 

    • Basque Cheesecake with Fresh Berries

    • Key Lime Pie with Coconut Cream 

    • Berries Zabaglione 

    • Apple Galette with Vanilla Custard

    • Coconut and Passionfruit Namelaka with Coconut Graham Cracker Crumble 

    • Red Velvet Cake Ice Cream Cookies

    • Vanilla Custard with Banana Cream and Wafer Crumble

bottom of page