Hamachi Crudo

Pickled radish and Japanese cucumber salad, Jalapeno, Yuzu vinaigrette, Black salt


Tuna tartare

Charred corn/tomato salsa, Black garlic aioli, Daikon slaw


Halibut ceviche

Grilled pineapple, Grapefruit pearls, Avocado, Potato crisp


Hamatchi ceviche

Mango ribbon, Serrano chili, Cucumber cup


Pistachio and herb crusted baby lamb chop

Orange marmalade, bing cherry


Seared aged beef Carpaccio

Fig chimicurri, Grated horseradish, Crostini


Seared duck breast

Blueberry compote, Orange salad


Heirloom tomato caprese

Opal basil, Lemon and lime zest, Balsamic reduction


Peach and Heirloom Tomato Gazpacho

- marcona almonds

Diced peach, tomato, pea tendrils, corn, cucumber

scallion ribbons


Eggs on Eggs”

soft poached devils egg

-port wine, beet juice

-Frisse, black truffles and oil


Crispy Black Bass

-Sautéed kale and baby sorrel

-Caramelized pineapple-lemon oil-pink lmeon

-Leek fondue


Red and Yellow Beet Salad

-Baby Mache

-toasted hazelnut and oil

-Raw honey vinaigrette


Prime Beef Tartare

Raw qaul egg

-smoked sea salt

-Fig chimichurri



Crispy Veal Sweet Breads

-Creamed parsnip

-Caramelized fig

-Scallion oil


Sous Vide Lamb –Pistachio Crusted

-Cauliflower couscous

Crispy potato

-Red wine and kalmata olive jus


Fennel Seed Crusted Toro

-Butter bean/ sundried tomato succotash

-Watercress jus


-Wasabi powder


Sous VideDuck Breast

-Red quinoa, celery root puree

-Okinawa sweet potato

-Shaved fennel, radish

-Orange marmalade


Merlot Braised Short Rib

-Herb crust

-Cipolinni onion, roasted carrots, and baby Japanese turnips

-Spicy leek and sausage jus


Veal Roulade

-Sundried tomato and sweet onion



Garlic Bisque

-Crispy parsnip

-parsnip, butternut squash, hazelnuts, micro cilantro

-Scallion oil


Lamb Loin

-Berry compote

-Orange/mint/arugula salad

-toasted pitachios


Heirloom Tomato Caprese

-Opal basil

-Balsamic reduction


Tuna Crudo

-Pickled watermelon

-Jalapeno, mint, cilantro

-Watermelon radish


Tuna Croquettes

-black seasame angelhair

-wasabi 2 ways (powder and aioli)

-Mango salsa

-Siracha emulsion


Asparagus Bisque

-Coconut milk, hazelnuts

-Frizzled beet root and carrot


 Sous Vide Beef Cheek

-Jersey Tomato ragu

Served alongside

Housemade kabocha squash gnocchi

Baby brussel sprouts

King oyster mushrooms and garlic



Bluefin tuna


-rice noodles

-avacado foam


Barley Cooked


-japansese Cucumber “yogurt” mint soup


-crispy potato


Wok Fried

Duck confit noodles

-dark soy

-chinese stir fry

-crushed peanuts

-scallion juillinne



Beef negemaki

-asparagus, scallion, bean shoots


-crispy rice balls

-Wok seared shimeji mushrooms

-chili-sweet soy emulsion



Calibut and ginger Spring rolls

-Spicy chocolate sauce



Red snapper ceviche

-grapefruit, Serrano, lime, cucumber,avocado, sunflower seeds

-tomato salsa

Fresh baked croissants, Bagels, rolls and breads

Served Alongside Whipped salted butter, Whipped Plain, Vegetable, chive, cinnamon raisin cream cheeses, Lox spread with capers, Personal jams



Fresh eggs prepared to your liking – Scrambled-omlette-over easy- egg whites – Choices of: Sautéed peppers, onion, red onion, hard roasted mushrooms, chopped tomatoes, jalapenos, fresh spinach, Chopped lox, Fresh mozzarella, cheddar, goat, Brie cheeses


Pancake and waffle and/or French toast

Fresh pancakes or waffles made to order – Choices of: Chocolate chips, white chocolate chips, Hazelnut crunch, strawberries, raspberries, blueberries, chocolate syrup, assorted jams, Butter, powdered sugar, and maple syrup



Fresh pressed ciabatta – Fresh mozzarella, Roasted tomato, onion jam, baby greens, Rustic grilled vegetables, carrot top pesto, toasted pine nuts


Fish Grilling

Hamachi – Sun-dried tomato fennel slaw Blackened tilapia – Chimichuri Salmon – Black olive tapenade Tuna – Avocado salsa



Greek salad – Feta, Japanese cucumbers, olive tapenade Heirloom tomato and mozzarella salad – crème fraiche, chive, dill, balsamic Baby spinach salad – Fried goat cheese, basil vinaigrette



Decedent dairy pastries, cakes, and cookies, Canolies, Banana pudding


Fresh Fruit

Seasonal sweet melons and exotic fruits – Lavender honey, lime



SAVORY Avocado delight – Lemon zest, Plain yogurt, Milk, Ice SWEET – Strawberries, blueberries, frozen peaches, frozen mango, Orange juice, Vanilla yogurt, Milk, sugar, splenda


Freshly squeezed juices

Tomato, carrot, beet, radish, celery, apple, Romaine, kale, pineapple –Special– -The cleanser- Romaine, kale, apple, fennel, ginger, parsley, Garnished with fresh parsley


Beverage Station

Dispensers of: Fresh lemonade -Mint, zest Fresh brewed chamomile tea -Agave, basil, and sugar in the raw Iced coffee -Cream, Chocolate -Served in mason jars

Salad course

Mixed garden greens – Roasted balsamic tomatoes, braised endive, Australian finger lime vinaigrette


Fish course

Hamachi – Black garlic aioli, shaved breakfast radish, pea tendrils, sea beans


Beef Course

Filet au poivre – Marrow, Natural cabernet jus. Served alongside Exotic roasted Mushroom, fennel risotto, Baby Brussels sprouts



Strawberry shortcake – Vanilla pound, Strawberry 4 ways-coulis, dried, fresh, macerated, Cream


Soup station

Broccoli bisque, And, Heart garden vegetable lentil soup, Garlic bread, Parmesan cheese, and croutons

Tea sandwiches

Fresh mozzarella and apricot chutney, Rare tuna and wasabi, Roasted asparagus, tomatoes, balsamic, and feta, Smoked salmon rosettes on crostini

Fresh garden salad with vinaigrette

Marinated fennel slaw





Puttanesca, capers, flaked salmon


Aged smoked Parmesan, chili oil, cream


Primavera, heirloom tomatoes, Brussels sprouts, scallions


Roasted garlic oil, fresh peas, corn, Salt and pepper mills

© 2018 Subar & Co. All Rights Reserved. Developed by Unitech.