Creamy Melted Oaxacan Cheese, Mexican Chorizo, Spinach, Mushrooms, Pico De Gallo And Cotija Cheese Served with Fresh Corn Tortilla Chips

Corn Meal Coated Fried Green Tomatoes with Grilled Queso Panela, Topped with Cilantro Roasted Pepita Salsa and Pickled Red Onions

Spicy Three Chili Hummus Topped with Roasted Pico De Gallo and Crumbled Cotija Cheese Served with Fresh Tortilla Chips

Served with Avocado Tomatillo Sauce and Spicy Remoulade

Steamed in a White Wine Fresh Cherry Tomato Sauce, Topped with Fresh Chives and Cotija Cheese

Korean Marinated Filet Tips Sautéed with Julienned Peppers and Onions, Served with Shredded Cabbage, Toasted Cashews, Sriracha Aioli and Radish Sprouts in Boston Butterleaf Lettuce Cups

Phyllo wrapped Brie with Pistachios and Orange Cardamom Black Canyon Honey

Served with Spicy Remoulade and Sweet Chili Sauces

Baby Artisan Romaine with Caesar Dressing, Shaved Parmesan Lemon Wheel, Thyme Oven Roasted Tomato, and Toasted Garbanzos

Mixed Greens Tossed in Our House Champagne Vinaigrette Dressing, Garnished with Heirloom Cherry Tomatoes and Jicama Slaw

Organic Baby Greens tossed with Champagne Fresh Herb Vinaigrette, Goat Cheese Candied Pecans, Avocado and Grapefruit Segments

Seashell Pasta in Smoked Gouda Cheese Sauce topped with Sun-Dried Tomatoes, Pickled Red Onions and Wild Large Tiger Shrimp Sautéed in Spicy Diablo Sauce

(Wine Suggestion: Lapis Luna Zinfandel)

With a Lemon Caper Beurre Blanc Sauce, Shaved Fennel and Fried Capers

(Wine Suggestion: Domaine St. Michele ‘Cold Creek’ Chardonnay)

Over Gruyere and Swiss Cheese Risotto with a Sherry wine Caramelized Onion Sauce

(Wine Suggestion: Robert Mondavi ‘Private Selection’ Cabernet)

Topped with Sautéed Truffle Scented Crimini Mushroom and Red Wine Demi-Glace, Served with Mashed Smoked Gouda Potatoes

(Wine Suggestion: Quilt Cabernet)

Served with Florentine Risotto, Lemon Caper Sauce and Summer Baby Vegetables

(Wine Suggestion: Gabbiano Pinot Grigio)

Organic Roasted Chicken Breast Stuffed with Oaxacan Cheese and Mexican Chorizo, with Dark Colorado Mole Sauce and Sauteed Crimini Mushroom, Served with Tillamook Green Chili Polenta and Sautéed Seasonal Vegetables

(Wine Suggestion: Millbrandt Merlot)

Served with Cilantro Rice, Jicama Slaw Spicy Remoulade and Avocado Tomatillo Sauce

(Wine Suggestion: Joel Gott Sauvignon Blanc)

Spicy Seafood Stew Served with Crab Artichoke Spinach Risotto and Grilled Garlic Sourdough Bread

(Wine Suggestion: Kung Fu Girl Riesling)

Smoked and Slow Braised Pork Shank in Achiote Demi-Glace. Served with Tillamook Green Chili Polenta and Sautéed Baby Vegetables

(Wine Suggestion: d'Arenberg, The Stump Jump, GSM)

Crab Cake Topped with a Petite Filet Topped with Two Large Wild Tiger Shrimp Served with a Scampi Sauce, Mashed Smoked Gouda Potatoes and Sautéed Seasonal Vegetables

(Wine Suggestion: Whoa Nellie Pinot Noir)