Wild Mushroom Bruschetta: Sauteed mushrooms and onions, brie cheese, fresh thyme, and finished with a balsamic glaze.
Strawberry Farro Salad: Farro tossed with proscuitto, fresh strawberries, splash of balsamic, and fresh arugula.
Ahi Burger: Chopped Ahi tuna with sesame, sambal, scallions, and teriyaki seared to rare on a toasted Challah bun with arugula, tomato, cilantro, and lemon-garlic aioli.
Scallop Risotto: Three pan-seared diver scallops over arborio rice folded with muchrooms, sun-dried tomatoes, and spinach. Finished with crumbled Chevre and a truffle oil drizzle.
House-Made Raspberry Cheesecake